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.
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 42 (20%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 210
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