Rhubarb Cake

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Rhubarb Cake
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Health Score:
46 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
337
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie337 cal.(16 %)
Protein6 g(6 %)
Fat15 g(13 %)
Carbohydrates44 g(29 %)
Sugar added21 g(84 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E2 mg(17 %)
Vitamin K8.1 μg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0 mg(0 %)
Folate17 μg(6 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C5 mg(5 %)
Potassium288 mg(7 %)
Calcium68 mg(7 %)
Magnesium24 mg(8 %)
Iron0.9 mg(6 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7.5 g
Uric acid24 mg
Cholesterol83 mg
Complete sugar25 g

Ingredients

for
20
For the rhubarb
1 kilogram Rhubarb
150 grams sugar
For the batter
200 grams softened butter
200 grams sugar
5 eggs
450 grams Pastry flour
1 packet vanilla pudding mix
1 packet Baking powder
125 milliliters milk
In addition
50 grams sugar
50 grams butter
100 grams slivered almonds
1 Tbsp honey
frozen Currants (for garnishing)
How healthy are the main ingredients?
Rhubarbsugarsugarsugarhoneyegg

Preparation steps

1.

For the rhubarb: Rinse and peel rhubarb. Cut stalks into halves or thirds. Combine 250 ml (approximately 1 cup) of water with sugar and bring to a boil. Add rhubarb and simmer for 3-4 minutes. Remove rhubarb with a slotted spoon and drain in a sieve.  

For the batter: Whisk butter until creamy. Gradually add sugar and eggs. Combine flour with baking powder and pudding powder and sift over egg mixture, alternating with milk.

2.

Spread batter on a greased baking sheet and smooth. Arrange rhubarb stalks diagonally onto batter and press gently. Bake in preheated oven at 200°C (gas 3-4, fan 180°C) (approximately 400°F) for about 30 minutes. Caramelize sugar in a saucepan until golden brown. Remove from heat and whisk in butter and almonds, caramelize for 1-2 minutes more. Whisk in honey. Spread mixture on the cake 5 minutes before the end of baking. Remove cake from the oven and cool. Garnish with currants and serve.