Rhubarb Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 288 mg | (7 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 25 g |
Ingredients
- 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)
Preparation steps
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.
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.
