Farmers Market to Table

Rhubarb Cake

November 3, 2017


Rhubarb Cake

This yummy recipe makes 24 pieces. The serving size is 1 piece and each serving contains 2 g protein, 97 calories, 21 g carbohydrates, 1 g fiber, .6 g fat, 0 g saturated fat, 0 g trans fat, and 75 mg sodium.


1-1/4 cups brown sugar

1/2 cup margarine

2 egg whites or 1 egg

1 tsp. vanilla

1-1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1 cup low fat buttermilk or sour skim milk*

1 tsp. baking soda

2-1/2 cups rhubarb, cut into 1/2 inch pieces


1/4 cup sugar

2-1/2 teaspoons cinnamon

1/2 cup chopped walnuts (optional)

*To make sour skim milk, place 1 Tbsp. lemon juice or vinegar in measuring cup and add milk to make 1 cup.


In a mixing bowl, cream brown sugar and margarine.

Add egg whites or eggs and beat. Add vanilla, flours, buttermilk or sour milk, and soda. Beat until smooth.

Fold in rhubarb. Spread in non-stick sprayed 9 x 13 inch pan. Mix sugar, cinnamon and walnuts and sprinkle over the batter. Bake at 350 degrees for 35 to 40 minutes. Serve warm or cold.

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