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Fresh Rhubarb Cake

Yield 9 servings

Ingredients

  • 4 cups sliced fresh rhubarb (about 1 1/2 pounds)
  • 1 1/3 cups sugar, divided
  • Cooking spray
  • 1/3 cup butter or stick margarine, softened
  • 1 large egg
  • 2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup low-fat buttermilk

Nutrition Information

  • calories 270
  • caloriesfromfat 27 %
  • fat 8.1 g
  • satfat 4.7 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 3.8 g
  • carbohydrate 46.6 g
  • fiber 0.8 g
  • cholesterol 43 mg
  • iron 1.1 mg
  • sodium 247 mg
  • calcium 110 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine rhubarb and 2/3 cup sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray. Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Beat in orange rind and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon batter over rhubarb mixture. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.