Directions:
- Preheat oven to 350.
- Butter 8 baking pan.
- Melt 3 T butter in large heavy skillet.
- Add rhubarb, raisins, 6 T sugar, and 2 T water; cook til rhubarb is just tender, stirring occasionally, about 8 minutes.
- Drain and reserve juice.
- Add enough milk to juice to measure 1 1/4 c liquid.
- Combine remaining 6 T sugar, eggs, vanilla and salt in a blender.
- Add milk mixture and flour and blend.
- Pour batter into prepared pan.
- Drop rhubarb mixture by dollops onto batter.
- Bake til tester inserted into center comes out clean, about 45 minutes.
- Cool slightly.
- Dust with powdered sugar.
- Serve warm with a scoop of vanilla ice cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.31 Kcal (592 kJ) | ||
| Calories from fat | 42.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 7% | |
|---|---|---|---|
| Cholesterol | 40.91mg | 14% | |
| Sodium | 195.2mg | 8% | |
| Potassium | 154.49mg | 3% | |
| Total Carbs | 22.66g | 8% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 222.43 Kcal (931 kJ) | ||
| Calories from fat | 66.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 7% | |
|---|---|---|---|
| Cholesterol | 64.39mg | 14% | |
| Sodium | 307.25mg | 8% | |
| Potassium | 243.18mg | 3% | |
| Total Carbs | 35.68g | 8% | |
| Sugars | 10.66g | 27% | |
| Dietary Fiber | 2.61g | 7% | |
| Protein | 4.74g | 6% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.5mg | 5% | |
| Calcium | 86.1mg | 5% | |
* 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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