Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
851
Calories
28g
Protein
26g
Fat
123g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup shortening
- 1½ cups sugar
- 1 egg
- 2 cups sifted flour
- 1 teaspoon soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 cup sour milk
- 1½ cups sliced rhubarb
- sugar and cinnamon
Directions
1
Cream shortening and sugar well and add the egg.
2
Sift dry ingredients and add alternately with sour milk.
3
Add vanilla and rhubarb last.
4
Bake in a 9 by 13-inch pan, for 40 minutes at 350°F.
5
Sprinkle sugar and cinnamon on top after baking while cake is hot.
6
Category:Cathy's Recipes
7
Category:Rhubarb cake Recipes
8
Category:Sour milk Recipes
9
Category:Egg Recipes
Recipe sourced from
fandom