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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 16 |
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From Betty Crocker Ingredients:
2 cups all-purpose flour |
1 1/2 cups sugar |
1/2 cup vegetable oil |
1/3 cup water |
1 1/4 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1 teaspoon vanilla |
3 large eggs |
1 3/4 cups finely chopped fresh rhubarb |
1 cup chopped nuts |
sweetened whipped cream, if desired |
Directions:
1. Heat oven to 350°F Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
2. In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and whipped cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in rhubarb. Pour into pan. Sprinkle with nuts and remaining 1/4 cup sugar.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Serve with Sweetened Whipped Cream.
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