Fresh Rhubarb Loaf Cake

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Fresh Rhubarb Loaf Cake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
386
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie386 kcal(18 %)
Protein7.1 g(7 %)
Fat20.2 g(17 %)
Carbohydrates45.1 g(30 %)
Sugar added16.77 g(67 %)
Roughage1.2 g(4 %)
Vitamin A188.55 mg(23,569 %)
Vitamin D0.77 μg(4 %)
Vitamin E3.04 mg(25 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.54 mg(21 %)
Vitamin B₆0.02 mg(1 %)
Folate69.66 μg(23 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C2.27 mg(2 %)
Potassium130.01 mg(3 %)
Calcium123.92 mg(12 %)
Magnesium20.47 mg(7 %)
Iron1.88 mg(13 %)
Iodine21.75 μg(11 %)
Zinc0.29 mg(4 %)
Saturated fatty acids10.36 g
Cholesterol99.8 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1 tablespoon
Oil (to grease the baking tin)
2 tablespoons
12 ounces
Rhubarb (peeled and cut into 2 cm long pieces)
2 ⅘ cups
0.333 cup
wholemeal Spelt flour
1 cup
sugar (scant)
1 tablespoon
1 teaspoon
1 cup
butter (scant)
cup
4
0.333 cup
How healthy are the main ingredients?
OatsRhubarbSpelt floursugaregg

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a loaf tin with oil and sprinkled with oats.
2.
Mix the rhubarb with 2 tbsp flour and set aside.
3.
Mix together the remaining flour, wholemeal flour, sugar, baking powder, ground ginger and a pinch of salt. Melt the butter slowly in a pot and mix with the milk. Add the eggs and beat well. Add the wet ingredients to the dry ingredients and quickly stir into a smooth cake mixture. Finally stir in the almonds and the rhubarb and transfer to the prepared baking tin.
4.
Bake low in the oven for 45-50 min. Test with a wooden stick to see if it is done. Remove from the oven and leave to rest in the tin. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar.