Rhubarb Cake with Spiced Whipped Cream

Rhubarb Cake with Spiced Whipped Cream

Tags: Cakes

  • Prep Time: 20 min
  • Cook Time: 50 min
  • Ready Time: 120 min
  • Yield: 9 servings

Ingredients

  • Pillsbury® Baking Spray with Flour
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups finely chopped rhubarb
  • 1 1/2 cups Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

SPICE TOPPING

  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Dash nutmeg

Preparation Directions

  • HEAT oven to 350ºF. Spray a 9 x 9 x 2-inch pan with flour no-stick cooking spray.
  • COMBINE shortening, brown sugar, granulated sugar, eggs and vanilla in large bowl; beat with electric mixer until light and fluffy.
  • ADD milk, rhubarb, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 1 minute, scraping bowl occasionally. Pour into prepared pan.
  • BAKE 45 to 55 minutes, or until wooden pick inserted in center comes out clean. Cool slightly.

SPICE TOPPING

  • BEAT whipping cream in chilled bowl until thickened. Add sugar gradually, beating until stiff. Blend in cinnamon and nutmeg. Serve over warm cake.

Nutritional Information Per Serving

Serving Size (1 slice, 1/9 of cake), Calories 400 (Calories from Fat 200), Total Fat 22g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 85mg, Sodium 210mg, Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 27g), Protein 5g; Percent Daily Value*: Vitamin A 15%, Vitamin C 4%, Calcium 10%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.