1.Preheat oven to 350 2.Combine first 3 ingredients in a small bowl and set aside for use as topping 3.Combine buttermilk and wheat bran - let stand 4.Stir together flour, baking powder, soda and salt - set aside 5.Cream together the butter and brown sugar 6.Add egg and vanilla, beat well 7.Add the dry mixture to the creamed mixture alternately with buttermilk and bran mixture, mixing well after each addition 8.Stir in 1 cup diced rhubarb 9.Spoon into prepared 9 x 9" pan. Top with remaining rhubarb. Sprinkle with almond topping 10.Bake for 45 minutes mmmmm Posted to recipelu-digest by firstname.lastname@example.org (Nadia I Canty) on Mar 12, 1998
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|Serving Size: 1 Serving (1401g)|
|Recipe Makes: 1|
|Calories from Fat: 1945 (47%)|
|Amt Per Serving||% DV|
|Total Fat 216.2g||288 %|
|Saturated Fat 65.8g||329 %|
|Monounsaturated Fat 88.7g|
|Polyunsanturated Fat 49.7g|
|Cholesterol 418.4mg||129 %|
|Sodium 2101.1mg||72 %|
|Potassium 2866.3mg||75 %|
|Total Carbohydrate 526.5g||155 %|
|Dietary Fiber 42.8g||171 %|
|Sugars, other 483.7g|
|Protein 64.8g||93 %|
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Calories per serving: 4167
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