Spend with Pennies · by Holly Nilsson★ 5.0 (84)
Rhubarb Cake
NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 13%
CARBS 63G64% OF CAL
4G FIBER19G OTHER40G TOTAL SUGAR
FAT 14G32% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake with tart rhubarb throughout, balanced with sugar and a hint of cinnamon. Sweet and tangy, perfect for summer harvest celebrations.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 1 cup milk
- ½ cup unsalted butter (melted)
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 3 cups chopped fresh rhubarb (chopped)
- 2 tablespoons granulated sugar
- ¼ teaspoon cinnamon
At a glance
PER SERVING · TIME 80M
CAL 20%·PRO 13%
CARBS 63G64% OF CAL
4G FIBER19G OTHER40G TOTAL SUGAR
FAT 14G32% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 474mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 94mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.