Rhubarb Cake

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Rhubarb Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
804
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie804 cal.(38 %)
Protein13 g(13 %)
Fat32.85 g(28 %)
Carbohydrates119.58 g(80 %)
Sugar added54.89 g(220 %)
Roughage2.87 g(10 %)
Vitamin A309.8 mg(38,725 %)
Vitamin D0.44 μg(2 %)
Vitamin E2.38 mg(20 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.54 mg(21 %)
Vitamin B₆0.04 mg(3 %)
Folate20.44 μg(7 %)
Pantothenic acid0.17 mg(3 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C12.01 mg(13 %)
Potassium668.62 mg(17 %)
Calcium192.17 mg(19 %)
Magnesium18.96 mg(6 %)
Iron3.1 mg(21 %)
Iodine13.2 μg(7 %)
Zinc0.2 mg(3 %)
Saturated fatty acids19.23 g
Cholesterol119.13 mg

Ingredients

for
4
for the dough
300 grams Pastry flour
150 grams cold butter
70 grams sugar
1 pinch salt
1 egg
dried Legume (for blind baking)
for the filling
600 grams Rhubarb
150 grams sugar
½ tsp cinnamon
How healthy are the main ingredients?
Rhubarbsugarsugarsalteggcinnamon

Preparation steps

1.

Spread the flour on a work surface. Mix with the salt and sugar. Make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Place the egg in the center and chop all ingredients well with a large knife. Quickly knead the ingredients into a dough. Form into a ball and wrap in plastic. Chill for about 30 minutes.

2.

Rinse the rhubarb and cut into 2-3 cm long pieces. Mix the rhubarb, sugar and cinnamon.

3.

Roll the dough onto a floured surface. Line a greased baking pan with the dough, forming a 3 cm high edge. Place a sheet of parchment paper on the dough and place the dried legumes on top. Bake for 15 minutes at 180°C (approximately 350°F). Remove the crust, remove the legumes and distribute the rhubarb on the crust. Bake for about 30 minutes. Cut into pieces and serve.

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