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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Lightly spray the bottom of an 8 x 4 loaf pan. | 3. Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix. | 4. Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan. | 5. Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan. | 6. While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
brown sugar	1	cup		836.0	215.798	0.264	0.0
buttermilk	1/2	cup		-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
rhubarb	2	cups	chopped	51.24	11.0776	2.1959999999999997	0.488
pecan	1/2	cup	chopped	143.1733	26.831999999999997	2.9467	3.016
icing sugar	1	cup		-	-	-	-
lemon juice	4 -5	teaspoons		0.0	0.0	0.0	0.0

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