Pre Heat oven to 350-375
grease bottom of 9 x 13 pan
Prepare Butter Milk by adding 1 Tbsp. vinegar then filling to 1 c. with milk. Mix and set aside for 15-20 min.
Mix dry ingredients (flour, cinnamon, nutmeg, baking soda, salt) in a bowl and set aside.
Cream softened margarine/butter with brown sugar: mix in egg and vanilla mixing well.
Starting with the dry ingredients mix 1/3-1/2 of dry then add in 1/3-1/2 of the buttermilk . Alternate back and forth util all mixed well.
Fold in fresh or frozen rhubarb (if using frozen do NOT thaw)
Pour into 9 x 13 cake pan
On top of unbaked cake add Cinnamon/ Sugar mix until top of cake is saturated covering the whole cake.
Less around the edges.
* you can use more or less than what I have listed for cinnamon and sugar.
You can substitute other fruits. peaches, strawberries. What ever you desire.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1704g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3317 (56%)|
|Amt Per Serving||% DV|
|Total Fat 368.5g||491 %|
|Saturated Fat 150.4g||752 %|
|Monounsaturated Fat 116.8g|
|Polyunsanturated Fat 61.8g|
|Cholesterol 524.9mg||162 %|
|Sodium 44957.2mg||1550 %|
|Potassium 1704.8mg||45 %|
|Total Carbohydrate 665.8g||196 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 654.2g|
|Protein 13.9g||20 %|
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: 5875
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