Fresh Rhubarb Loaf Cake
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 386 kcal | (18 %) | ||
| Protein | 7.1 g | (7 %) | ||
| Fat | 20.2 g | (17 %) | ||
| Carbohydrates | 45.1 g | (30 %) | ||
| Sugar added | 16.77 g | (67 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 188.55 mg | (23,569 %) | ||
| Vitamin D | 0.77 μg | (4 %) | ||
| Vitamin E | 3.04 mg | (25 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 2.54 mg | (21 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 69.66 μg | (23 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.44 μg | (1 %) | ||
| Vitamin B₁₂ | 0.48 μg | (16 %) | ||
| Vitamin C | 2.27 mg | (2 %) | ||
| Potassium | 130.01 mg | (3 %) | ||
| Calcium | 123.92 mg | (12 %) | ||
| Magnesium | 20.47 mg | (7 %) | ||
| Iron | 1.88 mg | (13 %) | ||
| Iodine | 21.75 μg | (11 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 10.36 g | |||
| Cholesterol | 99.8 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
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)
- ⅜ cup
- 4
- 0.333 cup
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.
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