Rhubarb Tart
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 5,345 cal. | (255 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 317 g | (273 %) | ||
| Carbohydrates | 547 g | (365 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 25.2 g | (84 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 10.8 μg | (54 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 88.3 μg | (147 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 67.9 μg | (151 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 2,283 mg | (57 %) | ||
| Calcium | 504 mg | (50 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 195.1 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 1,645 mg | |||
| Complete sugar | 213 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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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