Buttermilk Rhubarb Bundt Cake With Sauce

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour or 2 cups rice flour
• 2 teaspoons baking soda
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 cup sugar or 1 cup honey
• 1/2 cup crisco shortening
• 3 teaspoons vinegar
• 2 cups milk
• 2 large eggs, beaten
• 4 drops red food coloring
• 2 teaspoons vanilla
• 4 cups cut fresh rhubarb (cut in 2 inch pieces) or 4 cups frozen rhubarb, thawed (cut in 2 inch pieces)
• pam cooking spray

Recipe

• 1 use a 4 cup glass pyrex measuring cup and add 2 cups milk, and the vinegar. stir; set aside.
• 2 in mixing bowl add flour, allspice, baking soda, salt and sugar. if using honey do not add yet.
• 3 add crisco and cut in so mixture resembles crumbs.
• 4 now fold in honey. do not use both sugar and honey.
• 5 drop eggs into pyrex measuring cup and whisk until beaten and mixed.
• 6 add food coloring and vanilla.
• 7 in large mixing bowl, add egg milk mixture.
• 8 add dry mixture with either sugar or honey a little at a time until all mixed. now add rhubarb. if frozen and then thawed, drain the liquid. add more food coloring if you want the color more intense.
• 9 preheat oven 350°f.
• 10 spray pam into large bundt pan.
• 11 spoon cake batter in the pan.
• 12 bake 55 minutes until top springs back with a touch and sides shrink away from pan.
• 13 cool ten minutes and invert on serving dish.
• 14 sauce:.
• 15 1/2 cup butter or margarine, 1/4 cup honey, 2 tsp cinnamon and 3 tbsp evaporated milk.
• 16 in microwavable bowl, add all ingredients, microwave 70% power for 2 minutes, remove from oven and stir.
• 17 serve with cake if desired.
• 18 this cake freezes very well, double wrapped.