Lorraine Gingrich
8
30 minutes
10 minutes
Desserts
3 eggs eggs
1 cup oil
2 cups sugar
2 tsp orange flavoring
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp nutmeg
4 cups fresh rhubarb, diced
1/2 cup brown sugar
1/4 cup milk
4 tsp butter
1 tsp vanilla extract
Preheat oven at 350 degrees; spray a 10-15 cup Bundt pan with nonstick baking spray and flour. Set aside.
In a large bowl beat eggs well with mixer. Add oil, orange flavoring and sugar, beating well.
In another bowl combine flour, salt, baking soda and nutmeg. Add to egg mixture. Stir in rhubarb.
Pour into prepared pan. Bake 'til a wooden pick inserted in cake comes out clean, approximately 1 hour and 10 minutes.
Remove from oven and let cake cool 5 minutes. Remove cake from pan.
In a saucepan combine brown sugar, butter, milk and vanilla. Bring to a boil. Boil 2-3 minutes and pour hot topping over warm cake.
