Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Jean Kressy
Recipe by Cooking Light April 2000

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Yield:
9 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Combine rhubarb and 2/3 cup sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray. Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Beat in orange rind and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon batter over rhubarb mixture. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.

Nutrition Facts

270 calories; calories from fat 27%; fat 8.1g; saturated fat 4.7g; mono fat 2.3g; poly fat 0.5g; protein 3.8g; carbohydrates 46.6g; fiber 0.8g; cholesterol 43mg; iron 1.1mg; sodium 247mg; calcium 110mg.
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