Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1000
Calories
36g
Protein
34g
Fat
135g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| 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 |
| 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
- 1½ cup thinly- sliced raw rhubarb
- 1½ cup brown sugar
- ½ cup butter or margarine
- 1 egg
- ½ tsp salt
- 1 cup sour milk or cultured buttermilk
- 1 tsp baking soda
- 1 tsp vanilla
- 2 cups flour
- ¼ cup sugar
- 1 tsp cinnamon
Directions
1
Cream the brown sugar and butter until fluffy. Beat in the egg and salt.
2
Stir in the milk, baking soda, vanilla, and flour. Once blended, add the rhubarb and stir until mixed in.
3
Pour batter into greased 9x13-inch pan . Combine the ¼ cup sugar and cinnamon, then sprinkle on top of the batter.
4
Bake at 375°F for 30–35 minutes.
Recipe sourced from
wikibooks