spicy rhubarb cake

Spicy Rhubarb Cake
This cake does not have a strong rhubarb taste and it is one of those recipes where you “bung” everything into the mixer and let it go.
(Serves 8)
1/3 Cup (2/3 dl) boiling water
2 Cups (4 dl) chopped rhubarb
2 Cups (4 dl) all-purpose flour
1-1/2 Cups (3 dl) sugar
1-1/4 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 Cup (1 dl) vegetable oil
1/2 Cup (1 dl) vegetable oil
1 tsp vanilla
1 Cup (2 dl) chopped nuts
Directions:
Pour boiling water on rhubarb in large mixing bowl. Grease and flour 13x9x2-inch ( 32x22x5 cm) cake form/pan. Beat rhubarb and remaining ingredients on low speed for 1 minute and then beat at medium speed for 2 minutes. Pour batter into cake pan. Optional, Mix ½ Cup (1 dl) of brown sugar mixed with ½ Cup (1 dl) of grated coconut. Sprinkle over the top of the cake and bake. Bake at 350° F (180° C) 45 to 50 minutes, cool and serve.
Note, You can mix ½ tsp baking powder into the cut rhubarb and then pour the water over the rhubarb, in which case decrease the baking soda above to 1 tsp baking powder when mixing with the other ingredients.