Cake-Topped Strawberry-Rhubarb Dessert Recipe

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Cake-Topped Strawberry-Rhubarb Dessert
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Ingredients
12
Count
Nutrition
482
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. In a large bowl, combine the rhubarb, strawberries, 1 cup sugar, tapioca and lemon juice. Pour into a greased 8-in. square baking dish. Dot with 2 tablespoons butter.
  2. In a large bowl, cream the remaining butter and sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over fruit mixture. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm with cream if desired. Yield: 9 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 481.52 Kcal (2016 kJ)
Calories from fat 27.4 Kcal
% Daily Value*
Total Fat 3.04g 5%
Cholesterol 25.24mg 8%
Sodium 146.01mg 6%
Potassium 219.7mg 5%
Total Carbs 104.98g 35%
Sugars 34.47g 138%
Dietary Fiber 2.1g 8%
Protein 7.43g 15%
Vitamin C 26mg 43%
Iron 0.8mg 4%
Calcium 152mg 15%
Amount Per 100 g
Calories 179.84 Kcal (753 kJ)
Calories from fat 10.23 Kcal
% Daily Value*
Total Fat 1.14g 5%
Cholesterol 9.43mg 8%
Sodium 54.53mg 6%
Potassium 82.05mg 5%
Total Carbs 39.21g 35%
Sugars 12.87g 138%
Dietary Fiber 0.78g 8%
Protein 2.77g 15%
Vitamin C 9.7mg 43%
Iron 0.3mg 4%
Calcium 56.8mg 15%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 13
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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