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Ingredientes
Direcciones
- Combine and stir with a fork till crumbly.
- Cake:1 1/2 c. brown sugar1/2 c. (1 stick) butter or possibly margarine, softened 1 large egg1 c. sour cream2 c. flour1 tsp baking soda1/2 tsp salt1 tsp cinnamon1/2 tsp grnd ginger2 c. minced rhubarb (1/2-inch)
- Topping:Combine and stir with a fork till crumbly.
- Cake:Preheat oven to 350. Spray a (10 inch) springform pan or possibly (9x13 inch)
- baking pan with non-stick cooking spray. Cream sugar and butter. Beat in the egg and lowfat sour cream. Add in the flour, baking soda, salt , cinnamon and ginger and mix till just combined. Mix in the rhubarb and spread the batter in the prepared pan. Sprinkle the topping over the cake batter. Bake for 40-50 min, or possibly till a toothpick inserted into the center of the cake comes out clean. Let cold slightly before cutting into squares (rectangle) or possibly wedges (springform).
- (Serves 12)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 12 servings | |
| Calories 66 | |
| Calories from Fat 29 | 44% |
| Total Fat 3.35g | 4% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 16mg | 1% |
| Potassium 22mg | 1% |
| Total Carbs 9.29g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.95g | 6% |
| Protein 0.37g | 1% |
