Directions:
- In your stand mixer cream sugars and butter (shortening) until creamy. Beat in egg. Add sour cream and almond extract. Combine until just mixed.
- In small bowl combine flour, baking soda and baking powder with a whisk.
- Add flour mixture to creamed mixture and blend until just mixed.
- Take off mixer and fold in rhubarb
- Pour into 9 X 9 baking pan.
- Sprinkle topping to top of cake.
- Bake 350º for 35 to 40 minutes, or until tootpick inserted in the center comes out clean. If you are using frozen rhubarb bake 15 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.8 Kcal (757 kJ) | ||
| Calories from fat | 31.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 5% | |
|---|---|---|---|
| Cholesterol | 15.26mg | 5% | |
| Sodium | 99.24mg | 4% | |
| Potassium | 184.7mg | 4% | |
| Total Carbs | 35.17g | 12% | |
| Sugars | 20.7g | 83% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.2mg | 6% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 227.1 Kcal (951 kJ) | ||
| Calories from fat | 38.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 5% | |
|---|---|---|---|
| Cholesterol | 19.17mg | 5% | |
| Sodium | 124.65mg | 4% | |
| Potassium | 231.99mg | 4% | |
| Total Carbs | 44.17g | 12% | |
| Sugars | 25.99g | 83% | |
| Dietary Fiber | 1.33g | 4% | |
| Protein | 3.8g | 6% | |
| Vitamin C | 2.5mg | 3% | |
| Iron | 1.5mg | 6% | |
| Calcium | 91.5mg | 7% | |
* 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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