4 C. sliced fresh rhubarb (about 1 1\/2 lb.)
\n1 1\/3 C. sugar, divided
\nCooking spray
\n1\/3 C. butter or stick margarine, softened
\n1 large egg
\n2 tsp. grated orange rind
\n1 tsp. vanilla extract
\n1 1\/4 C. all-purpose flour
\n1 tsp. baking powder
\n1\/2 tsp. baking soda
\n1\/8 tsp. salt
\n3\/4 C. low-fat buttermilk<\/p>\n
Preheat oven to 350\u00ef\u00bf\u00bd. Combine rhubarb and 2\/3 C. sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray. Beat 2\/3 C. sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Beat in orange rind and vanilla. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon batter over rhubarb mixture. Bake at 350\u00ef\u00bf\u00bd for 55 minutes or until a wooden pick inserted in center comes out clean.<\/p>\n
Yield: 9 servings
\nCalories: 270
\nFat: 8.1g
\nFiber: 0.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 C. sliced fresh rhubarb (about 1 1\/2 lb.) 1 1\/3 C. sugar, divided Cooking spray 1\/3 C. butter or stick margarine, softened 1 large egg 2 tsp. grated orange rind 1 tsp. vanilla extract 1 1\/4 C. all-purpose flour 1 tsp. baking powder 1\/2 tsp. baking soda 1\/8 tsp. salt 3\/4 C. low-fat buttermilk Preheat oven to 350\u00ef\u00bf\u00bd. Combine rhubarb and 2\/3 C. sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking…<\/p>\n