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Wendy's Rhubarb Stir Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.438
Energy (kCal)2526.595
Carbohydrates (g)441.4152
Total fats (g)79.4432
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla. | 2. Sift or stir together flour, baking soda and salt; gradually stir into butter mixture. | 3. Fold in sour cream and rhubarb. | 4. Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake. | 5. Spoon batter into a greased 13x9 glass baking dish. | 6. Stir together white sugar and nutmeg and sprinkle over batter. | 7. Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup softened 342.0 15.714 10.686 28.8
    brown sugar 1 1/2 cups 1254.0 323.697 0.396 0.0
    egg 1 71.5 0.36 6.28 4.755
    vanilla 1 tablespoon 37.44 1.6445 0.0078 0.0078
    purpose flour 2 1/3 cups - - - -
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    rhubarb 4 cups chopped 102.48 22.1552 4.3919999999999995 0.976
    white sugar 1/3 cup 258.0 66.6533 0.0 0.0
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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