Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 c Flour
- 3 ts Baking powder
- 2 tb Suger
- ds Salt
- 1/3 c Butter or margarine
- 1 c Brown sugar, firmly packed
- 1 Egg
- 1 c Milk
- 1 ts Vanilla
- 1 1/2 c Rhubarb, finely chopped
- 1/2 c Almonds, sliced/slivered
Directions
Combine flour, baging powder, sugar and dash salt.
Cut in butter until mixture is grainy and has lumps teh size of peas.
Add brown sugar, egg, milk and vanilla. Beat hard until well mixed.
Stir in rhubarb and 1/2 c almonds. Pour into greased 9x13" baking pan.
Combine topping ingredients and sprinkle over batter.
Bake at 350 F. for 30 minutes.
Category:Rhubarb Cakes Recipes
Category:Rhubarb Recipes