Little Rhubarb Cakes

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Little Rhubarb Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
147
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie147 kcal(7 %)
Protein1.82 g(2 %)
Fat8.46 g(7 %)
Carbohydrates16.06 g(11 %)
Sugar added10.48 g(42 %)
Roughage0.2 g(1 %)
Vitamin A91.45 mg(11,431 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.58 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate20.87 μg(7 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0.34 mg(0 %)
Potassium23.34 mg(1 %)
Calcium31.54 mg(3 %)
Magnesium2.02 mg(1 %)
Iron0.35 mg(2 %)
Iodine10 μg(5 %)
Zinc0.06 mg(1 %)
Saturated fatty acids4.97 g
Cholesterol49.52 mg

Ingredients

for
12
Ingredients
1 Rhubarb
2 tablespoons granulated sugar
cup self-rising flour (sifted)
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
1 Vanilla bean (seeds only)
How healthy are the main ingredients?
sugarRhubarbegg
Product recommendation
Suggested variation; rhubarb and ginger is a classic combination - try replacing the vanilla seeds with 2 tbsp chopped stem ginger.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Cut the rhubarb into small chunks and toss with the granulated sugar, then tip into a roasting tin and bake for 10 minutes.
3.
Combine the flour, sugar, butter, eggs and vanilla seeds in a bowl and whisk together for 2 minutes or until smooth.
4.
Divide the mixture between the paper cases, and top with the cooked rhubarb pieces, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
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