Buttermilk Rhubarb Cake Recipe

Summary

Health IndexJust EnjoyCuisine
CourseMethod
DishSpeciality
Interest Group

Ingredients

 Brown sugar1 1⁄2 Cup (24 tbs)
 Shortening1⁄2 Cup (8 tbs)
 Egg1
 Sour milk/Buttermilk1 Cup (16 tbs)
 Flour2 Cup (32 tbs)
 Soda1 Teaspoon
 Vanilla1 Teaspoon
 Rhubarb2 Cup (32 tbs), cut up
 Sugar1⁄2 Cup (8 tbs)
 Cinnamon1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3770 Calories from Fat 1079

% Daily Value*

Total Fat 122 g187.6%

Saturated Fat 35.1 g175.6%

Trans Fat 13.5 g

Cholesterol 211.5 mg70.5%

Sodium 1697.9 mg70.7%

Total Carbohydrates 634 g211.4%

Dietary Fiber 13.8 g55.2%

Sugars 433.9 g

Protein 54 g107.9%

Vitamin A 10.1% Vitamin C 35.3%

Calcium 102.2% Iron 75.3%

*Based on a 2000 Calorie diet

Directions

Cream together the brown sugar and shortening.
Add the egg.
Then add the sour milk, flour, soda and vanilla.
Mix all together, adding rhubarb last.
Place in 9 x 13 inch greased and floured pan.
Sprinkle top with sugar and cinnamon mixture.
Bake at 350° for 35 minutes.
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