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    You are in: Home / Recipes / White Rhubarb Cake Recipe
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    White Rhubarb Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    Chef #208121's Note:

    Helen's recipe has a story: I used a recipe that was in mom's cookbook and added my own rhubarb and left out some other stuff and did a lot of other stuff. then I tested it out on the girls at work." My note: must have worked. She won the contest.

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    Ingredients:

    Servings:

    Units: US | Metric

    Icing

    Directions:

    1. 1
      Cake: Mix sugar and butter.
    2. 2
      Then add flour, baking powder and milk. Mix until blended smooth.
    3. 3
      Beat egg whites until firm, light and fluffy.
    4. 4
      Stir in rhubarb into batter. Then add egg whites last. Pour into 9 x 13 pan.
    5. 5
      Bake 350°F for 45 minutes. Cool cake. Ice.
    6. 6
      Icing: Combine milk and flour and cook like cream sauce. Let cool. Cream margarine and sugar and vanilla until dissolved and then add milk and flour mix and beat until it stands on a peak. Spread on cake and then put in a refrigerator for a while. Then icing will firm.

    Ratings & Reviews:

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    Nutritional Facts for White Rhubarb Cake

    Serving Size: 1 (157 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 469.6
     
    Calories from Fat 183
    39%
    Total Fat 20.4 g
    31%
    Saturated Fat 7.5 g
    37%
    Cholesterol 24.6 mg
    8%
    Sodium 282.5 mg
    11%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 0.8 g
    3%
    Sugars 46.2 g
    184%
    Protein 4.7 g
    9%

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