Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 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
- 1 1/2 c. sugar Topping:
- 1/2 c. margarine or butter
- 1/2 c. sugar
- 1 egg 1 tsp. cinnamon
- 2 1/2 c. flour, sifted
- 2 c. rhubarb, cut up
- 1 tsp. salt
- 1 tsp. soda
- 1 c. milk
- 1 tsp. vanilla
Directions
Combine 1/2 cup flour with rhubarb; let set. Cream sugar and margarine and add egg. Add dry ingredients alternately with milk and mix with creamed mixture. Add rhubarb and vanilla.
Mix the 1/2 cup sugar and cinnamon; sprinkle on top. Pour batter into a greased and floured 9"x13" baking pan. Bake at 350 degrees for 35-40 minutes.
Category:Rhubarb Cakes Recipes
Category:Rhubarb Recipes