Rhubarb Pudding cake
by Musicalnotestudio
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INGREDIENTS
- 3 cup chopped rhubarb ; (3/4 lb)
- 3 Tbsp butter
- 1 cup granulated sugar
- 1/2 cup bran flakes
- 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp table salt
- 1/2 cup nonfat milk
- 3 1/2 tsp cornstarch
- 1/2 cup boiling water
INSTRUCTIONS
Put rhubarb into an 8 inch square baking dish. Cream together the margarine and a half cup of the sugar. Stir in bran flakes. Sift flour with baking powder and salt. Stir into the creamed mixture with the milk until well blended. Spread batter evenly over the rhubarb. Stir remaining sugar and cornstarch until blended. Sprinkle over batter. Pour boiling water over cake and bake at 375 F for 50 minutes.
Serves 8
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (124g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 210 | ||
| Calories from Fat: 42 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.6g | 6 % | |
| Saturated Fat 2.8g | 14 % | |
| Monounsaturated Fat 1.2g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 11.8mg | 4 % | |
| Sodium 149.3mg | 5 % | |
| Potassium 193mg | 5 % | |
| Total Carbohydrate 41.1g | 12 % | |
| Dietary Fiber 2g | 8 % | |
| Sugars, other 39.1g | ||
| Protein 2.6g | 4 % | |
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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. |
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Calories per serving: 210
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