Recipe Details
Ingredients
-
1cupfirmly packed brown sugar
-
1cupwhite sugar, divided
-
½cupshortening
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1largeegg
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2cupsall-purpose flour
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1cupbuttermilk
-
1teaspoonbaking soda
-
1teaspoonvanilla extract
-
½teaspoonsalt
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1 ½cupschopped rhubarb
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½cupchopped pecans
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1teaspoonground cinnamon
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch pan.
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Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
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Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Cook’s Notes:
You can make your own buttermilk by adding lemon juice to regular milk and letting it sit for 5 minutes.
You can use any chopped nuts you like.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories339 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 3g |
14% |
| Cholesterol 16mg |
5% |
| Sodium 235mg |
10% |
| Total Carbohydrate 53g |
19% |
| Dietary Fiber 1g |
5% |
| Total Sugars 36g |
|
| Protein 4g |
8% |
| Vitamin C 2mg |
2% |
| Calcium 63mg |
5% |
| Iron 1mg |
8% |
| Potassium 149mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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