Ingredients for Pat's Fab Rhubarb Date Cake
- Self Rising Flour
- 1 cup (2 sticks) unsalted butter, softened
- Soft Brown Sugar
- 2 cups chopped rhubarb (about 2 stalks), thoroughly drained
- Dates
- Cinnamon
- Egg
- Milk
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How to Make Pat's Fab Rhubarb Date Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped dates and rhubarb.
- Pour batter into the prepared pan and spread evenly.
- Bake for 80 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
15 g
Sugar
121g
Fat
39g
Carbs
16g
