Flavorful Snack For Weight Loss

Rhubarb Cake

3.5
Average: 3.5 (2 votes)
(2 votes)
Rhubarb Cake
share Share
print
bookmark_border Copy URL
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1208
calories
Calories

Healthy, because

Even smarter

Nutritional values

The sponge mixture is prepared with rapeseed oil instead of butter: This provides us with omega-3 fatty acids. They are essential for the body, i.e. it cannot produce them itself but must absorb them through food. In addition, rapeseed oil provides a large portion of cell-protecting vitamin E.

If you want to bake vegan, you can replace eggs with soy flour (3 tablespoons of soy flour mixed with 9 tablespoons of water) and buttermilk with vegetable drink (e.g. soy or almond based). If you still don't want to do without the golden yellow colour of the cake, you can also replace it with vegetable drink. You can do this with a little saffron or turmeric.

1 serving contains
(Percentage of daily recommendation)
Calorie1,208 cal.(58 %)
Protein23 g(23 %)
Fat66 g(57 %)
Carbohydrates130 g(87 %)
Sugar added50 g(200 %)
Roughage9.5 g(32 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.3 μg(12 %)
Vitamin E5.1 mg(43 %)
Vitamin K29.2 μg(49 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.2 mg(14 %)
Folate74 μg(25 %)
Pantothenic acid1.5 mg(25 %)
Biotin25 μg(56 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C14 mg(15 %)
Potassium838 mg(21 %)
Calcium228 mg(23 %)
Magnesium77 mg(26 %)
Iron3.2 mg(21 %)
Iodine21 μg(11 %)
Zinc2.5 mg(31 %)
Saturated fatty acids31.3 g
Uric acid59 mg
Cholesterol331 mg
Complete sugar55 g

Ingredients

for
4
Ingredients
500 grams fresh Rhubarb
200 grams butter
200 grams sugar
4 eggs
400 grams Pastry flour
1 packet Baking powder
100 milliliters milk
2 Tbsps chopped, peeled Pistachio
2 Tbsps chopped Hazelnuts
2 Tbsps chopped Macadamia Nuts
How healthy are the main ingredients?
RhubarbsugarPistachioMacadamia Nutsegg

Preparation steps

1.

Rinse and dry rhubarb, cut into 1.5 cm (approximately 1/2 inch) pieces.

2.
Preheat the oven to 180 ° C top and bottom heat Preheat.
3.

Beat butter with sugar until creamy, add eggs gradually. Combine flour with baking powder. Add flour and milk, alternately, to butter mixture. Sprinkle rhubarb with flour and fold into batter.

4.

Spread batter in a lined with baking paper square baking dish, sprinkle with pistachios and hazelnuts and bake in preheated oven at 180°C (approximately 350°F) for 45-50 minutes (inserted toothpick should come out clean).

5.

Remove cake from oven and cool slightly. Remove from pan and cool on a wire rack. Sprinkle with remaining nuts, cut into slices and serve, if desired, with rhubarb compote.