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 350 degrees. Grease bottom and sides of 13x9-inch pan with shortening, lightly flour.
In a large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts, and sweetened 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.
*If using self-rising flour, omit baking soda and salt.
As prepared, each serving contains 230 calories, 13g total fat, 40mg cholesterol, 260mg sodium, 27g total carbohydrate and 4g protein.