Directions:
- In a bowl, cut butter into brown sugar till crumbly. Stir in rhubarb. Spoon mixture evenly into 12 WELL GREASED muffin cups (I have tried using cupcake papers, and it doesn't work!). Set aside.
- In a mixer bowl, cream butter or margarine, and sugar. Beat in egg.
- Combine dry ingredients and add to creamed mixture alternately with cream.
- Spoon batter over rhubarb filling cups about 3/4 full.
- Bake 350° for 15-20 minutes. Cool 5 minutes and invert onto serving tray. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.53 Kcal (2292 kJ) | ||
| Calories from fat | 258.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.75g | 44% | |
|---|---|---|---|
| Cholesterol | 85.64mg | 29% | |
| Sodium | 1057.63mg | 44% | |
| Potassium | 334.27mg | 7% | |
| Total Carbs | 68.09g | 23% | |
| Sugars | 27.84g | 111% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 6.87g | 14% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.9mg | 16% | |
| Calcium | 273.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 335.87 Kcal (1406 kJ) | ||
| Calories from fat | 158.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.64g | 44% | |
|---|---|---|---|
| Cholesterol | 52.53mg | 29% | |
| Sodium | 648.78mg | 44% | |
| Potassium | 205.05mg | 7% | |
| Total Carbs | 41.77g | 23% | |
| Sugars | 17.08g | 111% | |
| Dietary Fiber | 2.85g | 19% | |
| Protein | 4.22g | 14% | |
| Vitamin C | 0.8mg | 2% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.7mg | 16% | |
| Calcium | 168mg | 27% | |
* 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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