This sweet, moist cake is the perfect way to top off a good meal
Combine shortening, sugar and egg; beat until light and fluffy. In a separate mixing bowl, mix flour, soda and salt together; add to shortening mixture alternately with buttermilk. Fold in rhubarb; mix well. Pour into a greased and floured 13" X 9" baking pan; bake at 350 degrees for 30 to 40 minutes. Top with whipped topping before serving.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 279 | ||
Calories from Fat: 155 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 51.3mg | 16 % | |
Sodium 6948.9mg | 240 % | |
Potassium 140.6mg | 4 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 30.3g | ||
Protein 1.9g | 3 % | |
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: 279
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