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Ingredientes
- 1 c. flour
- 3Â 1/2 tsp baking pwdr
- 1/2 tsp salt
- 2 Tbsp. shortening
- 1 x egg, beaten
- 1/4 c. lowfat milk
- 1Â 1/2 c. sugar
- 2 c. water, boiling
- 1 c. sugar
- 3 c. rhubarb, diced
- Â Â Preheat your oven to 400 degrees.
Direcciones
- Sift together the flour, baking pwdr and salt. Cut in the shortening till well blended. In a large bowl, combine the egg, lowfat milk and sugar till the sugar is dissolved.
- Add in the dry ingredients and mix well. Pour the batter into a well greased baking dish.
- Bring the water to a boil and add in the sugar. Stir well to dissolve the sugar and add in the rhubarb. Allow this topping to rest for 2 min and then pour it over the cake batter.
- Bake for 30-35 min till cake is set.
- Preparation Total 1:02
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 8 servings | |
| Calories 345 | |
| Calories from Fat 36 | 10% |
| Total Fat 4.04g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 1.07g | |
| Cholesterol 24mg | 8% |
| Sodium 711mg | 30% |
| Potassium 136mg | 4% |
| Total Carbs 76.39g | 20% |
| Dietary Fiber 1.0g | 3% |
| Sugars 63.3g | 42% |
| Protein 2.87g | 5% |
