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    You are in: Home / Recipes / Lots of Rhubarb Cake Recipe
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    Lots of Rhubarb Cake

    Lots of Rhubarb Cake. Photo by Mickey in MN

    1/1 Photo of Lots of Rhubarb Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Mickey in MN's Note:

    When plants are producing, I like to use recipes that call for large amounts of rhubarb. Most cakes seem to require about 2 cups. This 9x13 cake uses 4 cups and is cake-like, not soggy.

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    Ingredients:

    Serves: 12

    Yield:

    piece

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. I use glass.
    2. 2
      In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and cream until smooth. (If you don't have cream, use sour cream - 1 cup).
    3. 3
      Fold in the rhubarb.
    4. 4
      Scrape into baking dish and spread evenly (batter will be thick - don't worry).
    5. 5
      In a smaller bowl, combine brown sugar and butter until smooth. Add 1/4 cups flour and pecans and mix together until evenly mixed.
    6. 6
      Sprinkle topping on cake and dust lightly with cinnamon.
    7. 7
      Bake until toothpick comes out clean, about 45 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Lots of Rhubarb Cake

    Serving Size: 1 (136 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 360.0
     
    Calories from Fat 115
    32%
    Total Fat 12.8 g
    19%
    Saturated Fat 5.9 g
    29%
    Cholesterol 57.7 mg
    19%
    Sodium 254.9 mg
    10%
    Total Carbohydrate 58.4 g
    19%
    Dietary Fiber 1.8 g
    7%
    Sugars 38.2 g
    152%
    Protein 4.6 g
    9%

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