Directions:
- Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender.
- Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
- Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.68 Kcal (1464 kJ) | ||
| Calories from fat | 55.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 10% | |
|---|---|---|---|
| Cholesterol | 18.46mg | 6% | |
| Sodium | 79.89mg | 3% | |
| Potassium | 206.72mg | 4% | |
| Total Carbs | 66.96g | 22% | |
| Sugars | 20.92g | 84% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 185.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 188.55 Kcal (789 kJ) | ||
| Calories from fat | 30.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 10% | |
|---|---|---|---|
| Cholesterol | 9.95mg | 6% | |
| Sodium | 43.08mg | 3% | |
| Potassium | 111.46mg | 4% | |
| Total Carbs | 36.1g | 22% | |
| Sugars | 11.28g | 84% | |
| Dietary Fiber | 0.67g | 5% | |
| Protein | 2.81g | 10% | |
| Vitamin C | 1.6mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 100.2mg | 19% | |
* 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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