Picnic

Aunt Janet's Rhubarb Cake is for Dessert.

Aunt Janet's Rhubarb Cake takes 15 minutes to prepare.

Aunt Janet's Rhubarb Cake takes 45 minutes to cook.

Aunt Janet's Rhubarb Cake makes 24 servings.

The ingredients for Aunt Janet's Rhubarb Cake are:

1.5 cups brown sugar
2/3 cup vegetable oil
1 large egg
1 cup milk
1 tsp vanilla extract
2.5 cups flour
1 tsp salt
1 tsp baking soda
3.5 cups small diced rhubarb
1 cup chopped walnuts

Topping: 1/2 c white sugar & 1 T butter

Here is how you make Aunt Janet's Rhubarb Cake:

Preheat oven to 325°.Mix brown sugar and oil; stir in the egg. Mix dry ingredients together. Combine wet & dry ingredients along with milk. Once combined add the rhubarb and 3/4 of the nuts. Mix thoroughly. Pour into 13 x 9 x 2 cake pan, butter or non-stick spray bottom of pan only.Topping: mix sugar & butter with fork until crumbly, stir in the remaining nuts (chopped fine). Sprinkle over the batter.Bake for 45 minutes or until toothpick inserted into center comes out clean.OPTION: Can be baked in two bread/loaf pans if preferred but baking time must be increased to 60 minutes; butter only the bottom of bread pans.Number of Servings: 24Recipe submitted by SparkPeople user KAS1990.

The nutritional information for Aunt Janet's Rhubarb Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 216.2

• Total Fat: 10.2 g
• Cholesterol: 10.6 mg
• Sodium: 165.8 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 1.0 g
• Protein: 2.9 g