Directions:
- Cream butter and sugars till light and fluffy. Beat in egg and vanilla. Combine the next 5 ingredients; add to creamed mixture alternately with buttermilk. Fold in rhubarb.
- Transfer to greased 9x13 pan. Sprinkle with cinn-sugar. Bake at 350 degrees for 35-40 minutes or till toothpick comes out clean from the center. Place on wire rack.
- For sauce, in a small saucepan, combine the 1st 4 ingredients, bring to a boil over medium heat, stirring constantly. Whisk in small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon peel and nutmeg. Serve warm with cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.34 Kcal (2103 kJ) | ||
| Calories from fat | 219.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.43g | 38% | |
|---|---|---|---|
| Cholesterol | 70.2mg | 23% | |
| Sodium | 1021.65mg | 43% | |
| Potassium | 235.95mg | 5% | |
| Total Carbs | 65.43g | 22% | |
| Sugars | 26.24g | 105% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 6.71g | 13% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.7mg | 15% | |
| Calcium | 190.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 306.3 Kcal (1282 kJ) | ||
| Calories from fat | 134.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.89g | 38% | |
|---|---|---|---|
| Cholesterol | 42.8mg | 23% | |
| Sodium | 622.94mg | 43% | |
| Potassium | 143.87mg | 5% | |
| Total Carbs | 39.89g | 22% | |
| Sugars | 16g | 105% | |
| Dietary Fiber | 2.91g | 19% | |
| Protein | 4.09g | 13% | |
| Vitamin C | 2.1mg | 6% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.6mg | 15% | |
| Calcium | 116.3mg | 19% | |
* 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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