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Last Minute Rhubarb Dessert

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  Egg 1 , beaten
  Sugar 1 Cup (16 tbs)
  Cooking oil 2 Tablespoon
  Milk 1⁄4 Cup (4 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Rhubarb 1 Pound, frozen
  Boiling water 1 Cup (16 tbs)

Combine all ingredients except rhubarb and water in large mixer bowl.
Mix at low speed of mixer until well blended.
Spread in well-greased 9-inch square pan.
Add rhubarb to boiling water in saucepan.
Return to boiling point over high heat, separating fruit with fork.
Pour over batter in pan.
Bake at 400° for 25 to 30 minutes until golden brown.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1700 Calories from Fat 344

% Daily Value*

Total Fat 39 g59.9%

Saturated Fat 7.3 g36.5%

Trans Fat 0 g

Cholesterol 217.1 mg72.4%

Sodium 1883.5 mg78.5%

Total Carbohydrates 322 g107.2%

Dietary Fiber 11.6 g46.2%

Sugars 208.5 g

Protein 25 g50.2%

Vitamin A 15.3% Vitamin C 60.5%

Calcium 124.5% Iron 49.4%

*Based on a 2000 Calorie diet

Last Minute Rhubarb Dessert Recipe