Rhubarb Cake
(2 votes)
(2 votes)
Health Score:
47 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
178
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- For the crust
- 350 grams Puff pastry dough (refrigerated)
- For the filling
- 750 grams Quark
- 100 grams sugar
- 2 Tbsps Vanilla sugar
- 2 Tbsps cornstarch
- 1 pinch salt
- 100 milliliters Whipped cream
- 4 eggs
- 1 tsp grated Orange peel (organic)
- 4 Tbsps cookie crumb
- 800 grams Rhubarb
Preparation steps
1.
Line a baking tray with parchment paper.
2.
For the crust, roll out the dough as per the size of baking tray and place it on the baking tray. Form the edges on the dough.
3.
For the filling, mix the quark with the sugar, vanilla sugar, cornstarch, salt, cream, eggs and orange zest until smooth.
Spread the quark filling evenly over the crust and sprinkle with biscuit crumbs.
Rinse the rhubarb, trim, cut into 2-3 cm (approximately 1 inch) pieces and spread over the quark filling.
4.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 40-50 minutes.
5.
Remove the cake from the oven, allow to cool, remove from the tray and serve cut into pieces.
