Another recipe from my mom. We love our rhubarb here in Indiana!
PREHEAT OVEN TO 350 DEGREES.
SPRAY A 9 x 13 CAKE PAN WITH NON-STICK SPRAY.
Cream together the butter, sugar, egg and vanilla. In another bowl, combine the dry ingredients. Alternately add the sour milk and dry ingredients to the creamed mixture. Stir in the rhubarb and pour into the prepared pan. Stir together the cinnamon and sugar, and sprinkle over the cake.
Bake for 25-40 minutes, checking with a toothpick for doneness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1566g) | ||
Recipe Makes: Servings | ||
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Calories: 3183 | ||
Calories from Fat: 1715 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 190.5g | 254 % | |
Saturated Fat 118.5g | 592 % | |
Monounsaturated Fat 49.8g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 699.6mg | 215 % | |
Sodium 197135.2mg | 6798 % | |
Potassium 1071.5mg | 28 % | |
Total Carbohydrate 380.8g | 112 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 368.9g | ||
Protein 16.2g | 23 % | |
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: 3183
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