| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine, softene |
| 1/2 | c | Packed brown sugar |
| 1/2 | c | Sugar |
| 1 | Egg | |
| 1 | t | Vanilla extract |
| 1 1/4 | c | All-purpose flour |
| 3/4 | c | Whole wheat flour |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1/4 | t | Ground cinnamon |
| 1 | c | Buttermilk |
| 2 | c | Rhubarb |
| Dried fresh or frozen | ||
| Topping: | ||
| 1/4 | c | Packed brown sugar |
| 1 1/2 | t | Ground cinnamon |
INSTRUCTIONS
1997 Recipe by: Taste of Home In a mixing bowl, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in, x 9in. x 2-in. baking pan. Combine the topping ingredents; sprinkle evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden pick inserted near the Center comes out clean. Serve warm or at room temperature. Yield: 12-16 servings Posted to MC-Recipe Digest V1 #616 by [email protected] on May 18,
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Nutrition (calculated from recipe ingredients)
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Calories: 2171
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: 195.8mg
Sodium: 2089.3mg
Potassium: 1657.5mg
Carbohydrates: 481.2g
Fiber: 13.6g
Sugar: 275.8g
Protein: 42.8g