Directions:
- In a bowl, cream butter and sugars until light and fluffy. Add egg and vanilla; beat until fluffy. Combine the flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients; sprinkle evenly over batter.
- Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.57 Kcal (1665 kJ) | ||
| Calories from fat | 107.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 18% | |
|---|---|---|---|
| Cholesterol | 36.22mg | 12% | |
| Sodium | 133.47mg | 6% | |
| Potassium | 149.14mg | 3% | |
| Total Carbs | 64.92g | 22% | |
| Sugars | 17.14g | 69% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 7.01g | 14% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 113.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 246.66 Kcal (1033 kJ) | ||
| Calories from fat | 66.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 18% | |
|---|---|---|---|
| Cholesterol | 22.47mg | 12% | |
| Sodium | 82.81mg | 6% | |
| Potassium | 92.53mg | 3% | |
| Total Carbs | 40.28g | 22% | |
| Sugars | 10.63g | 69% | |
| Dietary Fiber | 1.24g | 8% | |
| Protein | 4.35g | 14% | |
| Vitamin C | 0.8mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 4% | |
| Calcium | 70.2mg | 11% | |
* 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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