Rhubarb Tart

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Rhubarb Tart
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Health Score:
46 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
5345
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie5,345 cal.(255 %)
Protein76 g(78 %)
Fat317 g(273 %)
Carbohydrates547 g(365 %)
Sugar added200 g(800 %)
Roughage25.2 g(84 %)
Vitamin A2.9 mg(363 %)
Vitamin D10.8 μg(54 %)
Vitamin E13.1 mg(109 %)
Vitamin K88.3 μg(147 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.2 mg(109 %)
Niacin20.3 mg(169 %)
Vitamin B₆0.5 mg(36 %)
Folate219 μg(73 %)
Pantothenic acid5 mg(83 %)
Biotin67.9 μg(151 %)
Vitamin B₁₂4.2 μg(140 %)
Vitamin C41 mg(43 %)
Potassium2,283 mg(57 %)
Calcium504 mg(50 %)
Magnesium142 mg(47 %)
Iron8.6 mg(57 %)
Iodine73 μg(37 %)
Zinc7.1 mg(89 %)
Saturated fatty acids195.1 g
Uric acid241 mg
Cholesterol1,645 mg
Complete sugar213 g

Ingredients

for
1
Ingredients
butter (for the baking pan)
Pastry flour (for the baking pan)
400 grams Rhubarb
1 Tbsp cornstarch
200 grams softened butter
1 pinch salt
200 grams sugar
4 eggs
1 tsp Baking powder
400 grams Pastry flour
120 milliliters butter
Pastry flour (for the baking pan)
butter (for the baking pan)
Pastry flour (for the baking pan)
How healthy are the main ingredients?
Rhubarbsugarsaltegg

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease the springform pan with butter and dust with flour.  

2.

Rinse, trim and cut the rhubarb into small pieces. Toss with the cornstarch. For the dough, whip soft butter and salt together until fluffy. Stir in sugar and eggs. Stir together the baking soda and flour and combine with the butter mixture. Gradually stir in the milk until smooth.

3.

Pour batter into the mold, smooth the surface and sprinkle the rhubarb over it. Bake for 45 minutes. Remove from oven and allow to cool in the mold. 

4.

Remove from the springform pan and serve sliced.

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