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This recipe was previously called "German Rhubarb Cake." I had this recipe for years, I think I got it from a family friend. I removed the word "German" because any German Rhubarb Cake recipes I have seen, all had a meringue topping. I'm thinking this was their adapted version because of the coconut and walnuts in the topping.

This is delicious whether or not it has meringue and it's great served warm with vanilla ice cream.

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Порций: 12
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Cost per serving $0.70 view details

Инструкции

  1. Preheat oven to 350°F.
  2. Mix shortening, cinnamon, brown sugar, allspice, egg, cloves, salt and vanilla well. Then add rhubarb and set aside.
  3. In a medium bowl, mix flour and baking soda. Add flour and buttermilk to first bowl, alternating ingredients, lightly mixing in-between. Mix well and pour batter in a greased 9x13-Inch pan.
  4. In separate bowl, combine topping ingredient's. Sprinkle over cake batter in pan.
  5. Bake in a 350°F oven for 40 minutes or until a toothpick inserted in center comes out clean. Serve warm with vanilla ice cream or cool completely.
  6. Tip: You can substitute plain or vanilla non-fat yogurt for the buttermilk.

Nutrition Facts

Amount Per Serving %DV
Serving Size 111g
Recipe makes 12 servings
Calories 331  
Calories from Fat 100 30%
Total Fat 11.4g 14%
Saturated Fat 2.92g 12%
Trans Fat 2.86g  
Cholesterol 18mg 6%
Sodium 238mg 10%
Potassium 159mg 5%
Total Carbs 54.42g 15%
Dietary Fiber 1.4g 5%
Sugars 36.46g 24%
Protein 4.0g 6%
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