From Donna
Cream butter and sugar. Beat in vanilla and egg. Sift flour, baking soda, and salt. Add to creamed mix alternating with buttermilk. Make 3 dry and 2 liquid additions. Toss rhubarb with 1 tablespoon flour and mix gently with batter. Spoon into buttered 13x9 cake pan. Blend topping and sprinkle over top.
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 697 | ||
Calories from Fat: 368 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.9g | 54 % | |
Saturated Fat 25.7g | 129 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 108mg | 33 % | |
Sodium 10799mg | 372 % | |
Potassium 171.4mg | 5 % | |
Total Carbohydrate 80.5g | 24 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 79.3g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 697
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