Directions:
- For the cake, cream together sugar, butter and vanilla; stir in the egg.
- Mix dry ingredients into the creamed mixture alternately with the buttermilk/baking soda mixture, mixing well by hand.
- Gently fold the rhubarb into the cake batter.
- Pour batter into a greased 9x13 pan.
- Cover batter with sugar/cinnamon topping mixture.
- Bake at 350 degrees for 40 minutes, or until toothpick inserted into center of cake comes out clean.
- Serve with a scoop of fresh whipped cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.21 Kcal (2040 kJ) | ||
| Calories from fat | 125.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.96g | 21% | |
|---|---|---|---|
| Cholesterol | 36.22mg | 12% | |
| Sodium | 836.43mg | 35% | |
| Potassium | 319.81mg | 7% | |
| Total Carbs | 86.65g | 29% | |
| Sugars | 57.64g | 231% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 5.52g | 11% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 157.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 312.99 Kcal (1310 kJ) | ||
| Calories from fat | 80.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 21% | |
|---|---|---|---|
| Cholesterol | 23.27mg | 12% | |
| Sodium | 537.33mg | 35% | |
| Potassium | 205.45mg | 7% | |
| Total Carbs | 55.66g | 29% | |
| Sugars | 37.03g | 231% | |
| Dietary Fiber | 2.37g | 15% | |
| Protein | 3.54g | 11% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 11% | |
| Calcium | 101mg | 16% | |
* 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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