Ingredients
2
cups Gold Medal™ 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
Preparation
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and 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.
