| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Rhubarb | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1/2 | c | Shortening |
| 1 | Egg | |
| 1 | c | Buttermilk |
| 1 | t | Salt |
| 1 | t | Baking soda |
| 1 | t | Vanilla |
| 2 | c | Flour |
| 2 | c | Finely chopped rhubarb |
| 1 | T | Butter |
| 1 | T | Cinnamon |
| 1/2 | c | Sugar |
INSTRUCTIONS
Mix everything except the rhubarb together in a large bowl. Stir in rhubarb. Pour into 9 x 13 pan. Combine topping and sprinkle over batter. Bake in preheated oven at 350F for 30-35 minutes. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3734
Calories From Fat: 1111
Total Fat: 124g
Cholesterol: 283.7mg
Sodium: 3933.8mg
Potassium: 1460.9mg
Carbohydrates: 620.7g
Fiber: 15.3g
Sugar: 415.2g
Protein: 42.8g