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60 minutes
Prep: 20 minutes
Cook: 40 minutes
525 calories per serving view nutrition facts
1 cake
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| 3/4 | cup | brown sugar | |
| 3/4 | cup | sugar | white |
| 1 | each | egg | |
| 3/4 | cup | vegetable shortening | |
| 2 | cups | flour, all-purpose | |
| 1 | x | salt | dash |
| 1 | teaspoon | vanilla extract | |
| 1 | teaspoon | cinnamon | |
| 1 | cup | milk | |
| 1 | teaspoon | vinegar | |
| 1 | teaspoon | baking soda | |
| 1 1/2 | cups | rhubarb | uncooked, sliced |
| Topping: | |||
| 1 | cup | brown sugar | |
| 1 | teaspoon | cinnamon | |
| 1/2 | cup | nuts | chopped |
Cream sugars and shortening.
Add eggs.
Mix flour, salt, vanilla and cinnamon.
Dissolve vinegar and baking soda in milk.
Add dry ingredients to sugar mixture alternately with milk mixture.
Pour into greased and floured 9 x 13 inch pan.
Combine topping ingredients; sprinkle over batter.
Bake at 350 degrees 40 to 45 minutes, until toothpick comes out clean.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 181mg | 8% |
| Total Carbohydrate 93.0g | 31% |
| Dietary Fiber 4.0g | 15% |
| Sugars 41.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 3% | Vitamin C | 1% | |
| Calcium | 11% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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