Buttermilk Rhubarb Bundt Cake With Sauce

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READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use a 4 cup glass Pyrex measuring cup and add 2 cups milk, and the vinegar. Stir; set aside.
  • In mixing bowl add flour, allspice, baking soda, salt and sugar. If using honey do not add yet.
  • Add Crisco and cut in so mixture resembles crumbs.
  • Now fold in honey. Do not use both sugar and honey.
  • Drop eggs into Pyrex measuring cup and whisk until beaten and mixed.
  • Add food coloring and vanilla.
  • In large mixing bowl, add egg milk mixture.
  • Add dry mixture with either sugar or honey a little at a time until all mixed. Now add rhubarb. If frozen and then thawed, drain the liquid. Add more food coloring if you want the color more intense.
  • Preheat oven 350°F.
  • Spray Pam into large Bundt pan.
  • Spoon cake batter in the pan.
  • Bake 55 minutes until top springs back with a touch and sides shrink away from pan.
  • Cool ten minutes and invert on serving dish.
  • Sauce:
  • 1/2 cup butter or margarine, 1/4 cup honey, 2 tsp cinnamon and 3 Tbsp evaporated milk.
  • In microwavable bowl, add all ingredients, microwave 70% power for 2 minutes, remove from oven and stir.
  • Serve with cake if desired.
  • This cake freezes very well, double wrapped.
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