Last Minute Rhubarb Dessert Recipe
Ingredients
| Egg/Null | 1 , beaten (NULL) | |
| Sugar/Null | 1 Cup (16 tbs) (NULL) | |
| Cooking oil/Null | 2 Tablespoon (NULL) | |
| Milk/Null | 1⁄4 Cup (4 tbs) (NULL) | |
| All purpose flour/Null | 1 Cup (16 tbs) (NULL) | |
| Baking powder/Null | 2 Teaspoon (NULL) | |
| Salt/Null | 1⁄2 Teaspoon (NULL) | |
| Rhubarb/Null | 1 Pound, frozen | |
| Boiling water/Null | 1 Cup (16 tbs) (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 1700 Calories from Fat 344
% Daily Value*
Total Fat 39 g59.9%
Saturated Fat 7.3 g36.5%
Trans Fat 0 g
Cholesterol 217.1 mg72.4%
Sodium 1883.5 mg78.5%
Total Carbohydrates 322 g107.2%
Dietary Fiber 11.6 g46.2%
Sugars 208.5 g
Protein 25 g50.2%
Vitamin A 15.3% Vitamin C 60.5%
Calcium 124.5% Iron 49.4%
*Based on a 2000 Calorie diet
Directions
Mix at low speed of mixer until well blended.
Spread in well-greased 9-inch square pan.
Add rhubarb to boiling water in saucepan.
Return to boiling point over high heat, separating fruit with fork.
Pour over batter in pan.
Bake at 400° for 25 to 30 minutes until golden brown.
Chef
