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Rhubarb Spice Cake

Name: Rhubarb Spice Cake
Prep time: 25 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 2 cups Gold Medal™ all-purpose flour*; 1 1/2 cups sugar; 1/2 cup vegetable oil; 1/3 cup water; 1 1/4 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1 teaspoon vanilla; 3 large eggs; 1 3/4 cups finely chopped fresh rhubarb; 1 cup chopped nuts; Sweetened Whipped Cream, if desired

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Prep 25 min
Total 2 hr 15 min
Servings 16

These delicious spice cakes served with sweetened whipped cream are perfect for an anytime dessert. MORE+ LESS-

By Betty Crocker Kitchens

Updated October 8, 2010

Ingredients

cups Gold Medal™ all-purpose flour*

1 1/2

cups sugar

1/2

cup vegetable oil

1/3

cup water

1 1/4

teaspoons baking soda

teaspoon salt

teaspoon ground cinnamon

teaspoon ground cloves

teaspoon ground nutmeg

teaspoon vanilla

large eggs

1 3/4

cups finely chopped fresh rhubarb

cup chopped nuts

Sweetened Whipped Cream, if desired

Steps

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1

Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
2

In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and whipped cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in rhubarb. Pour into pan. Sprinkle with nuts and remaining 1/4 cup sugar.
3

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Serve with Sweetened Whipped Cream.