Rhubarb and Strawberry Cake

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Rhubarb and Strawberry Cake
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Health Score:
Health Score
4,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
496
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie496 kcal(24 %)
Protein8.9 g(9 %)
Fat13.28 g(11 %)
Carbohydrates87.95 g(59 %)
Sugar added36.8 g(147 %)
Roughage1.48 g(5 %)
Vitamin A129.88 mg(16,235 %)
Vitamin D0.25 μg(1 %)
Vitamin E1.22 mg(10 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.05 mg(4 %)
Folate60.03 μg(20 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.84 μg(2 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C34.87 mg(37 %)
Potassium218.61 mg(5 %)
Calcium98.02 mg(10 %)
Magnesium17.26 mg(6 %)
Iron1.53 mg(10 %)
Iodine12.6 μg(6 %)
Zinc0.28 mg(4 %)
Saturated fatty acids7.87 g
Cholesterol56.19 mg
Author of this recipe:
How healthy are the main ingredients?
RhubarbStrawberrysaltegg

Ingredients

for
8
Strawberry Rhubarb Topping
3 stalks
Rhubarb (diced)
16 ounces
Strawberries (hulled and quartered)
1 cup
1 box
strawberry gelatin
10 ounces
Cake
1.333 cups
1 teaspoon
¼ teaspoon
¼ teaspoon
½ cup
unsalted butter (softened)
cup
1
large egg
1 teaspoon
cup
lemon zest (from 1 lemon)

Preparation steps

1.
Preheat oven to 350º F / 175º C. Grease an 8 inch round pan.
2.
Evenly spread prepared strawberries and rhubarb in bottom of pan. Sprinkle sugar and jello powder over the strawberries and rhubarb. Top with all of the marshmallows.
3.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
4.
In a large bowl, with an electric mixer, cream butter and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3 minutes. Scrape down the bowl with a spatula, and add egg and lemon extract. Beat for 1 minute. Slowly add the dry ingredients into the mixture.
5.
Continue to beat on low speed while adding the yogurt and lemon zest. Beat until the batter just begins to come together. Using a spatula, finish mixing the batter until incorporated.
6.
Spoon batter over the fruit and marshmallows evenly. Bake for about 40 minutes, or until a skewer inserted in the center comes out clean.
7.
Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate. Serve with whipped cream or ice cream.