Try this Upside Down Rhubarb Cake recipe, or contribute your own.
Suggest a better descriptionArrange the rhubarb in an oiled 8-inch baking dish. Combine sugar, flour grated orange peel and cinnamon; sprinkle over rhubarb. Sift together flour, baking powder, salt and sugar. Make a well and put in the butter. Cut the dry ingredients together with the butter, until mixture is crumbly. Mix egg and milk into flour mixture, just until moistened. Spread over rhubarb. Bake at 350 degrees for 25 minutes. Meanwhile, mix sugar and orange juice. Remove cake and pour orange juice over it. Continue baking 15 minutes longer. Turn cake upside down onto serving plate. Serve warm. Serves 8 Posted to MC-Recipe Digest V1 #615 by Nancy Berry
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 8 | ||
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Calories: 381 | ||
Calories from Fat: 60 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 41.8mg | 13 % | |
Sodium 142.8mg | 5 % | |
Potassium 134.9mg | 4 % | |
Total Carbohydrate 79.9g | 24 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 78.4g | ||
Protein 3g | 4 % | |
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: 381
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