Rhubarb Spice Cake
- 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
- Heat oven to 350u0b0F Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
- 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.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Serve with Sweetened Whipped Cream.
flour, sugar, vegetable oil, water, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, vanilla, eggs, fresh rhubarb, nuts, whipped cream
Taken from www.food.com/recipe/rhubarb-spice-cake-425019 (may not work)