Directions:
- In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb.
- In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb.
- Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.36 Kcal (1647 kJ) | ||
| Calories from fat | 28.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 5% | |
|---|---|---|---|
| Cholesterol | 46.47mg | 15% | |
| Sodium | 48.72mg | 2% | |
| Potassium | 155.02mg | 3% | |
| Total Carbs | 83.71g | 28% | |
| Sugars | 32.99g | 132% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 140.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 203.54 Kcal (852 kJ) | ||
| Calories from fat | 14.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 5% | |
|---|---|---|---|
| Cholesterol | 24.05mg | 15% | |
| Sodium | 25.21mg | 2% | |
| Potassium | 80.22mg | 3% | |
| Total Carbs | 43.31g | 28% | |
| Sugars | 17.07g | 132% | |
| Dietary Fiber | 0.48g | 4% | |
| Protein | 3.08g | 12% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 0.2mg | 3% | |
| Calcium | 72.5mg | 14% | |
* 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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