Rhubarb Cake III

Name: Rhubarb Cake III
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 118 milliliters finely chopped almonds; 1 teaspoon baking soda; 4 Tbsps brown sugar; 4 Tbsps butter; 237 milliliters buttermilk; 118 milliliters flaked coconut; 2 eggs; 4 Tbsps all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoons ground nutmeg; 473 milliliters finely chopped rhubarb; 1 teaspoons salt; 1 teaspoon vanilla extract; 355 milliliters white sugar

Need a vegetarian dessert? Rhubarb Cake III could be an outstanding recipe to try. This recipe makes 15 servings with 184 calories, 3g of protein, and 7g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have almonds, flour, vanillan extract, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix chopped rhubarb with 1/2 cup sugar; set aside. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

Ingredients you will need

Baking Soda

Cinnamon

Rhubarb

Nutmeg

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Oven

Frying Pan

In a large bowl, cream together 1/2 cup butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Fold in the rhubarb mixture. Stir in the coconut and chopped almonds.

Ingredients you will need

Buttermilk