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Ингредиенты
- 1/4 lb Butter
- 1 c. Sugar, brown, light
- 1 x Egg
- 1 c. Cooked rhubarb, liquid removed **
- 2 c. Flour
- 1/4 tsp Salt
- 1 tsp Baking soda
- 1 tsp Nutmeg, grated
- 1 tsp Cinnamon
- 1/2 tsp Grnd cloves
- 3 Tbsp. Crystallized ginger, finely minced (opt)
- 1/2 c. Walnuts, minced
- 1 c. Raisins
Инструкции
- ** To cook rhubarb: Use a proportion of 4 c. sliced rhubarb cut in 1/2-inch pcs to 1 c. sugar. Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). Pour off 3/4 c. of the liquid and use for a drink. Cook the rhubarb slices in the remaining till just tender but still holding their shape, less than 5 min. The rhubarb is ready to eat as is, to use in other recipes, or possibly to freeze in containers.
- Cream the butter and sugar together. Add in the egg and beat till light, then stir in the rhubarb. Stir the flour, salt, baking soda, and spices together and toss till thoroughly mixed. Stir the dry ingredients into the rhubarb mix till the two are blended, then mix in the optional ginger, the walnuts, and the raisins. Drop the batter by the tablespoonful onto greased baking sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven for 12 min, till lightly browned at the edges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 89 | 31% |
| Total Fat 10.22g | 13% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 221mg | 9% |
| Potassium 209mg | 6% |
| Total Carbs 46.63g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 26.21g | 17% |
| Protein 3.68g | 6% |
