Recipe by: Taste of Home In a mixing bowl, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in, x 9in. x 2-in. baking pan. Combine the topping ingredents; sprinkle evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden pick inserted near the Center comes out clean. Serve warm or at room temperature. Yield: 12-16 servings Posted to MC-Recipe Digest V1 #616 by firstname.lastname@example.org on May 18, 1997
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|Serving Size: 1 Serving (1432g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 98 (3%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 221.3mg||68 %|
|Sodium 3412.1mg||118 %|
|Potassium 2187.8mg||58 %|
|Total Carbohydrate 834.4g||245 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 812g|
|Protein 45.1g||64 %|
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Calories per serving: 3523
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