Try this Rhubarb Cake #2 recipe, or contribute your own.
Suggest a better descriptionCream sugar and oleo; add egg, salt and vanilla. Add sour milk alternately with flour and baking powder and soda which has been sifted together. Fold in rhubarb. Pour into a well greased (with oleo) pan sprinkled with brown sugar. Top with 1/2 cup of brown sugar and sprinkle with chopped nuts. Bake at 350 for 30 to 35 minutes. Top with whipped cream. Posted to MC-Recipe Digest V1 #616 by thelma@pipeline.com on May 18, 1997
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 786 | ||
Calories from Fat: 180 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 210.1mg | 7 % | |
Potassium 299.9mg | 8 % | |
Total Carbohydrate 147.8g | 43 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 145.9g | ||
Protein 6.6g | 9 % | |
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: 786
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