Directions:
- Place rhubarb in a 13-in. x 9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.58 Kcal (1635 kJ) | ||
| Calories from fat | 108.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 18% | |
|---|---|---|---|
| Cholesterol | 20.22mg | 7% | |
| Sodium | 14.56mg | 1% | |
| Potassium | 183.86mg | 4% | |
| Total Carbs | 65.15g | 22% | |
| Sugars | 24.5g | 98% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 4.56g | 9% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 72.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 241.25 Kcal (1010 kJ) | ||
| Calories from fat | 66.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 18% | |
|---|---|---|---|
| Cholesterol | 12.49mg | 7% | |
| Sodium | 8.99mg | 1% | |
| Potassium | 113.56mg | 4% | |
| Total Carbs | 40.24g | 22% | |
| Sugars | 15.13g | 98% | |
| Dietary Fiber | 0.46g | 3% | |
| Protein | 2.82g | 9% | |
| Vitamin C | 1.8mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 44.9mg | 7% | |
* 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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