Directions:
- In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
- Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.31 Kcal (1500 kJ) | ||
| Calories from fat | 83.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 14% | |
|---|---|---|---|
| Cholesterol | 37.43mg | 12% | |
| Sodium | 111.21mg | 5% | |
| Potassium | 132.55mg | 3% | |
| Total Carbs | 61.77g | 21% | |
| Sugars | 12.76g | 51% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 5.01g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 83.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 258.55 Kcal (1082 kJ) | ||
| Calories from fat | 60.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 14% | |
|---|---|---|---|
| Cholesterol | 27.01mg | 12% | |
| Sodium | 80.25mg | 5% | |
| Potassium | 95.65mg | 3% | |
| Total Carbs | 44.58g | 21% | |
| Sugars | 9.21g | 51% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 3.61g | 10% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 60mg | 8% | |
* 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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