Rhubarb Spice Cake

This cake is full of spicy fall flavors that are nicely complimented by small chunks of rhubarb. This cake is soft, yet not as moist as I'd like. It goes really well with a tall glass of milk. This is a nice, subtle way to enjoy rhubarb. :)

Rhubarb Spice Cake-
(Adapted from Betty Crocker)

2 cups all-purpose flour
1½ cups sugar
½ cup vegetable oil
1/3 cup water
1¼ tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. vanilla
3 large eggs
1¾ cups finely chopped fresh rhubarb
1 cup chopped nuts

Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
 
In large bowl, beat flour, 1¼ cups of the sugar and remaining ingredients, except rhubarb and nuts, 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 desired.


Tips:
   * You may use self rising flour instead of all-purpose, just be sure to leave out the baking soda and salt.


Enjoy! :)