Dessert

Rhubarb Bundt Cake is for Dessert.

Rhubarb Bundt Cake takes several minutes to prepare.

Rhubarb Bundt Cake takes several minutes to cook.

Rhubarb Bundt Cake makes 12 servings.

The ingredients for Rhubarb Bundt Cake are:

2 tbsp reduced fat margarine (Like Promise Light Spread)
1 c sugar
1 1/2 c unbleached all purpose white flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp unsweetened applesauce
1 c fat free buttermilk
1 lg whole egg + 2 lg egg whites
1 tsp vanilla extract
1 c rhubarb, chopped
1 tbsp sugar
1/2 tsp cinnamon
Optional Glaze: 1 c powdered sugar
1/4 tsp cinnamon
water or skim milk

Here is how you make Rhubarb Bundt Cake:

Preheat oven to 350*. Spray a bundt pan with Pam Cooking Spray, set aside. In a large bowl, with hand held mixer on low speed, mix margarine and sugar to blend well. In another bowl, mix flour, baking powder, baking soda and salt. Add to sugar mix and on low speed, blend well. (will look like a cake mix.) In the "dry mix" bowl, now empty, mix the applesauce, buttermilk, egg, egg whites and vanilla. Pour into flour/butter mix and mix well. Pour into prepared bundt pan. Distribute the rhubarb around the top of the batter, mix the 1 tbsp sugar and 1/2 tsp cinnamon and sprinkle on top of the rhubarb. Bake 40 minutes in preheated oven. Cool on wire rack in pan the invert onto same wire rack to cool completely. Glaze: Mix powdered sugar and cinnamon in a small bowl, add enough water or skim milk to make a pourable consistency. Drizzle over cake. Serving Size: serves 12Number of Servings: 12Recipe submitted by SparkPeople user NVBEE55.

The nutritional information for Rhubarb Bundt Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.4

• Total Fat: 1.5 g
• Cholesterol: 16.3 mg
• Sodium: 432.0 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 0.7 g
• Protein: 3.5 g