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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (201g) Recipe makes 8 servings |
||
| Calories 613 | ||
| Calories from Fat 230 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.6g | 39% | |
| Saturated Fat 10.9g | 54% | |
| Monounsaturated Fat 9.0g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 58mg | 19% | |
| Sodium 438mg | 18% | |
| Potassium 301mg | 8% | |
| Total Carbohydrate 92.6g | 30% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 66.0g | ||
| Protein 5.6g | 11% | |
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Ingredients
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 1/2 cups rhubarb (1/2-inch pieces)
- 1 tablespoon flour
Topping
- 1/2 cup butter (softened)
- 2 teaspoons cinnamon
- 1 cup packed brown sugar
Directions
1
Method: Preheat oven to 350.2
Cream shortening and sugar.3
Beat in egg and vanilla.4
Sift together soda,salt and flour, and add to creamed mixture alternately with buttermilk.5
Toss rhubarb with the tbsp of flour and mix gently into batter.6
Spoon into 9x13 pan and smooth surface.7
Topping: Combine all ingredients and sprinkle over batter.8
Bake for 50- 60 minutes.
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Featured Reviews for This Recipe
From: Papa Smurf
On Apr 6, 2009
This tasted good. The topping was the consistency of a handful of mud. I'll try the other topping or try it with chilled butter next time.
From: ladyfingers
On May 9, 2007
Usually I try recipes "as is" before making any adjustments, but I wish I had made this the first time around using CountryLady's topping suggestion, or at least cutting down on the 1/2 C butter. It left the whole cake just WAY too buttery and greasy. It seems like a promising dessert; the batter was delicious (I know, you're not supposed to eat it at that stage)!
From: CountryLady
On Jun 26, 2003
After reading the other comments about the topping, I decided to make my own. I combined 9 tbsps flour, 9 tbsps margarine, 3/4 cup packed brown sugar, 3/4 cup rolled oats, 2 tsps cinnamon & 1/2 tsp nutmeg. The mixture was too moist to crumble - so I took small handfuls which I flattened & distributed over the cake. I served it with ice cream for dessert last night & it was so good that I gave my husband 2 pieces in his lunch today - the 2nd piece is for the 19 year old student that is working for him this summer!!
From: Lawrence Davenport
On Jun 19, 2003
This is a great recipe, the people at work quite enjoyed it. I also made the cake with apples and added the usual accompanying spices. I also found the topping to be too wet so I used half the suggested amount of butter the second time around and I still found it a little too wet. But no matter how much butter you use, it still is a terrific recipe.
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