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A real crowd-pleaser, this tender snack-like cake is chock-full of rhubarb and sprinkled with a sweet cinnamon-sugar topping. Everyone will be asking for the recipe…or seconds! —Maryls Haber, White, South Dakota
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Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 slice) equals 227 calories, 7 g fat (2 g saturated fat), 14 mg cholesterol, 179 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cinnamon-Sugar Rhubarb Cake in Taste of Home April/May 2006, p27
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Reviewed on Jul. 27, 2011 by glitterchatter
Great flavor and moist. Would agree that it's a great for breakfast. Yummy!
Reviewed on May. 31, 2011 by ssminn23
Made this cake for a Memorial Day gathering. It was delicious and everyone asked for seconds! It was easy to make, and is fairly low-calorie (for a cake!). Will definitely make this cake again.
Reviewed on May. 25, 2011 by lurky27
Yummy! Particularly good for breakfast!~ Theresa
Yummy! Particularly good for breakfast!
~ Theresa
Reviewed on May. 22, 2011 by laughalot
Absolutely delicious and so easy! My family loved it and I immediately made another one to take to work, too!
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