Directions:
- Cut rhubarb into one inch pieces. Divide evenly into the bottom of 2 loaf pans. Pour one cup of brown sugar over each layer of rhubarb. Make shortcake batter out of remaining ingredients: cream butter, sugar and beaten egg. Add flour, milk and baking powder. Pour batter (divide evenly) over rhubarb and brown sugar. Bake one hour at 350 degrees. Turn pans upside down to cool. Serve in upside down position, so that the rhubarb is on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1184.41 Kcal (4959 kJ) | ||
| Calories from fat | 251.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.98g | 43% | |
|---|---|---|---|
| Cholesterol | 72.68mg | 24% | |
| Sodium | 1751.39mg | 73% | |
| Potassium | 1150.01mg | 24% | |
| Total Carbs | 225.18g | 75% | |
| Sugars | 140.86g | 563% | |
| Dietary Fiber | 11.73g | 47% | |
| Protein | 14.57g | 29% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.3mg | 35% | |
| Calcium | 651.7mg | 65% | |
| Amount Per 100 g | |||
| Calories | 228.95 Kcal (959 kJ) | ||
| Calories from fat | 48.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 43% | |
|---|---|---|---|
| Cholesterol | 14.05mg | 24% | |
| Sodium | 338.56mg | 73% | |
| Potassium | 222.3mg | 24% | |
| Total Carbs | 43.53g | 75% | |
| Sugars | 27.23g | 563% | |
| Dietary Fiber | 2.27g | 47% | |
| Protein | 2.82g | 29% | |
| Vitamin C | 2.6mg | 23% | |
| Iron | 1.2mg | 35% | |
| Calcium | 126mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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