Directions:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
- Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
- For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake. Yield: 9 servings (1-1/4 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 729.94 Kcal (3056 kJ) | ||
| Calories from fat | 159.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.75g | 27% | |
|---|---|---|---|
| Cholesterol | 65.92mg | 22% | |
| Sodium | 253.24mg | 11% | |
| Potassium | 180.7mg | 4% | |
| Total Carbs | 127.24g | 42% | |
| Sugars | 27.86g | 111% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 10.92g | 22% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 158.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 242.34 Kcal (1015 kJ) | ||
| Calories from fat | 53.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 27% | |
|---|---|---|---|
| Cholesterol | 21.89mg | 22% | |
| Sodium | 84.08mg | 11% | |
| Potassium | 59.99mg | 4% | |
| Total Carbs | 42.24g | 42% | |
| Sugars | 9.25g | 111% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 3.63g | 22% | |
| Vitamin C | 0.6mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Calcium | 52.7mg | 16% | |
* 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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