Zutaten für Heavenly Rhubarb Cake
- 1 1/3 cups granulated sugar + 2 tablespoons granulated sugar
- Ground Cinnamon
- Canola Oil
- Unsweetened Applesauce
- 1/4 cup egg substitute
- 1 cup buttermilk (or substitute sour milk and 1/4 cup milk)
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 4 cups chopped rhubarb
- 1/2 cup chopped walnuts
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Zubereitung von Heavenly Rhubarb Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13 x 9 inch baking pan.
- In a small bowl, combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Set aside.
- In a large bowl, whisk together 1 1/3 cups granulated sugar, 1/2 cup vegetable oil, 1/2 cup applesauce, 1/4 cup egg substitute, and 1 cup buttermilk (or substitute sour milk and 1/4 cup milk to make 1 cup total).
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 4 cups chopped rhubarb.
- Pour batter into the prepared pan.
- Sprinkle the top evenly with 1/2 cup chopped walnuts and the cinnamon-sugar mixture.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
1237g
Fat
54g
Carbs
174g
