Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | 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
- 1/2 cup white sugar
- 1 tablespoon butter or margarine
- 1 1/2 cups packed brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1 cup sour cream
- 1/2 cup chopped nuts
- 1 teaspoon ground cinnamon
- 1/2 cup shortening
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups rhubarb, cut into 1/2 inch pieces
Directions
Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
In a separate bowl, cream together brown sugar, shortening and egg.
Add flour, soda and salt to creamed mixture alternately with sour cream.
Lastly, stir in rhubarb.
Pour mixture into pan and sprinkle with reserved topping.
Bake at 350 degrees F for 45 to 50 minutes.
Cut in squares and serve warm or cool.
Category:Rhubarb Cookies Recipes
Category:Rhubarb Recipes