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Last Minute Rhubarb Dessert Recipe
|Egg||1 , beaten|
|Sugar||1 Cup (16 tbs)|
|Cooking oil||2 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Rhubarb||1 Pound, frozen|
|Boiling water||1 Cup (16 tbs)|
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 mg
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
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.