Directions:
- In a large saucepan, combine rhubarb and 1 cup of sugar.
- Cook over medium heat for 12-15 minutes or until rhubarb is tender.
- Meanwhile, in a small mixing bowl, cream shortening and remaining sugar; beat in egg and vanilla.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Beat just until combined.
- Pour into a greased 9 inch square baking dish.
- Pour the rhubarb mixture over the batter.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.05 Kcal (1080 kJ) | ||
| Calories from fat | 86.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.6g | 15% | |
|---|---|---|---|
| Cholesterol | 18.46mg | 6% | |
| Sodium | 451.52mg | 19% | |
| Potassium | 329.72mg | 7% | |
| Total Carbs | 40.56g | 14% | |
| Sugars | 20.85g | 83% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 163.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 204.45 Kcal (856 kJ) | ||
| Calories from fat | 68.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 15% | |
|---|---|---|---|
| Cholesterol | 14.62mg | 6% | |
| Sodium | 357.73mg | 19% | |
| Potassium | 261.23mg | 7% | |
| Total Carbs | 32.13g | 14% | |
| Sugars | 16.52g | 83% | |
| Dietary Fiber | 2.33g | 12% | |
| Protein | 2.92g | 7% | |
| Vitamin C | 3.4mg | 7% | |
| Iron | 1mg | 7% | |
| Calcium | 129.6mg | 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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