Dessert

Spoonriver Rhubarb Cake is for Dessert.

Spoonriver Rhubarb Cake takes 20 minutes to prepare.

Spoonriver Rhubarb Cake takes 30 minutes to cook.

Spoonriver Rhubarb Cake makes 15 servings.

The ingredients for Spoonriver Rhubarb Cake are:

1/2 cup Butter
3/4 cup Honey
2 large Eggs
1 tsp. Vanilla
1/2 cup non-fat Plain Yogurt
1/2 tsp. Salt
2 tsp. Baking Soda
1/2 tsp. Cinnamon
1/4 tsp. Allspice
2 cups Rhubarb
1/3 cup Coconut

Here is how you make Spoonriver Rhubarb Cake:

Preheat oven to 350 degrees.Butter and flour one 13x9-inch pan.Cream the butter; then add the honey and continue beating until well mixed. Beat in the eggs, vanilla, and yogurt.Combine the flour, salt, baking soda, cinnamon, and allspice in a separate bowl. Stir the dry ingredients into the wet ingredients until well blended. Add the rhubarb and nuts or coconut (if using), and stir just until incorporated.Pour the cake batter into the prepared pans and smooth the top. Bake for 25-30 minutes. The cake is done when a cake tester comes out clean or the top springs back when you lightly press it. Top with a whipped topping or frozen yogurt.Serving Size: 15 piecesNumber of Servings: 15Recipe submitted by SparkPeople user NESTISEMPTY.

The nutritional information for Spoonriver Rhubarb Cake is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 131.4

• Total Fat: 7.4 g
• Cholesterol: 41.3 mg
• Sodium: 311.2 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 0.6 g
• Protein: 1.5 g