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| RHUBARB SHORTCAKE | |
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1 cup sugar 1 cup sour cream 1 teaspoon baking soda dissolved in the cream 2 cups flour 2 cups rhubarb, chopped nutmeg Preheat oven to 350°F. Dissolve baking soda in the sour cream. Stir in sugar, flour and chopped rhubarb. Spread in a greased 13x9-inch baking pan. Sprinkle nutmeg lightly over the top. Bake for about 30 minutes or until golden on top and cooked through. Serve with whipped cream or ice cream (strawberry or vanilla). Servings: 8 (114.89g per serving) Nutrition (per serving): 258.99 calories, 5.76g total fat, 3.32g saturated fat, 168.88mg potassium, 49.24g carbohydrates, 26.61g sugar, 1.05g fiber, 3.87g protein, 14.95mg cholesterol, 181.82mg sodium, 1.21mg iron, 44.15mcg folate, 37.33mg phosphorus, 210.22IU Vitamin A, 0.08mcg Vitamin B12, 2.70mg Vitamin C, 4.03IU Vitamin D. | |
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recipe reviews #141853
MK (Alaska) says:
YUM!! This recipe was SO delicious and SO easy!! I did decrease the sugar a bit and substituted Greek yogurt for the sour cream. I will definitely make this again!!
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