Crunchy Rhubarb Loaf
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1936
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,936 cal. | (92 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 115 g | (99 %) | ||
| Carbohydrates | 192 g | (128 %) | ||
| Sugar added | 65 g | (260 %) | ||
| Roughage | 13.1 g | (44 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 60.5 mg | (504 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 32.6 μg | (72 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 336 mg | (34 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 75 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- ½ cup milk
- ½ Tbsp lemon juice
- ½ tsp vanilla extract
- ½ cup sugar
- 0.333 cup sunflower oil
- 1 small egg
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ¾ cup chopped Rhubarb
- ½ cup chopped Walnut
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Pot, 1 Sieve, 1 Citrus juicer, 1 Tablespoon, 1 Measuring cups, 1 große Bowl, 1 Whisk, 1 Plastic wrap, 1 Brush, 1 Mandoline, 1 Salad spinner, 1 Large knife, 1 Slotted spoon
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23 x 13cm|9" x 5" loaf tin.
2.
Stir together the milk, lemon juice and vanilla in a small bowl and leave to stand for 10 minutes.
3.
Mix together the sugar, oil and egg in a mixing bowl.
4.
Stir in the flour, salt and bicarbonate of soda, alternately with the milk mixture until just combined. Fold in the rhubarb and walnuts until blended.
5.
Pour into the tin and bake for about 40 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
