Directions:
- Preheat oven to 350°F.
- Blend butter and 1/2 cup sugar thoroughly together with an electric mixer.
- Add eggs, one at a time and beat well.
- Fold in nutmeg, vanilla essence, toast cubes and cornflakes (don’t worry, the mixture will be fairly dry).
- Spread half the mixture into a buttered 9 inch by 13 inch baking dish.
- Arrange rhubarb evenly over the top.
- Sprinkle remaining 1/2 cup sugar over the rhubarb.
- Cover with remaining mixture.
- Cook in oven for about 40 minutes, or until rhubarb is tender.
- Serve warm with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.3 Kcal (2040 kJ) | ||
| Calories from fat | 194.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.59g | 33% | |
|---|---|---|---|
| Cholesterol | 159.93mg | 53% | |
| Sodium | 418.96mg | 17% | |
| Potassium | 377.91mg | 8% | |
| Total Carbs | 64.43g | 21% | |
| Sugars | 21.52g | 86% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 9.79g | 20% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.2mg | 12% | |
| Calcium | 175.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 210.91 Kcal (883 kJ) | ||
| Calories from fat | 84.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 33% | |
|---|---|---|---|
| Cholesterol | 69.22mg | 53% | |
| Sodium | 181.33mg | 17% | |
| Potassium | 163.57mg | 8% | |
| Total Carbs | 27.89g | 21% | |
| Sugars | 9.31g | 86% | |
| Dietary Fiber | 1.14g | 10% | |
| Protein | 4.24g | 20% | |
| Vitamin C | 2.8mg | 11% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1mg | 12% | |
| Calcium | 76mg | 18% | |
* 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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