Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk and mix well. Stir in rhubarb and vanilla.
- Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
- Meanwhile, in small saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 729.51 Kcal (3054 kJ) | ||
| Calories from fat | 174.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.37g | 30% | |
|---|---|---|---|
| Cholesterol | 56.63mg | 19% | |
| Sodium | 238.59mg | 10% | |
| Potassium | 133.31mg | 3% | |
| Total Carbs | 126.47g | 42% | |
| Sugars | 43.98g | 176% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 9.65g | 19% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 120mg | 12% | |
| Amount Per 100 g | |||
| Calories | 261.63 Kcal (1095 kJ) | ||
| Calories from fat | 62.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 30% | |
|---|---|---|---|
| Cholesterol | 20.31mg | 19% | |
| Sodium | 85.57mg | 10% | |
| Potassium | 47.81mg | 3% | |
| Total Carbs | 45.36g | 42% | |
| Sugars | 15.77g | 176% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 3.46g | 19% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 2% | |
| Calcium | 43mg | 12% | |
* 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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