Rhubarb Tart
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
3694
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,694 cal. | (176 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 186 g | (160 %) | ||
| Carbohydrates | 402 g | (268 %) | ||
| Sugar added | 163 g | (652 %) | ||
| Roughage | 63.2 g | (211 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 37.3 mg | (311 %) | ||
| Vitamin K | 138.1 μg | (230 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 339 μg | (113 %) | ||
| Pantothenic acid | 7.9 mg | (132 %) | ||
| Biotin | 78.3 μg | (174 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 4,320 mg | (108 %) | ||
| Calcium | 950 mg | (95 %) | ||
| Magnesium | 661 mg | (220 %) | ||
| Iron | 20 mg | (133 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 16.4 mg | (205 %) | ||
| Saturated fatty acids | 81 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 947 mg | |||
| Complete sugar | 245 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 250 grams Whole wheat flour
- ½ tsp Baking powder
- 3 Tbsps sugar
- 1 pinch salt
- 125 grams butter
- 1 tsp grated Lemon peel
- 1 egg
Preparation steps
1.
For the dough, quickly knead all ingredients into a smooth dough, shape into a ball, wrap in plastic wrap and let rest in the refrigerator for 1 hour. Meanwhile, for the filling, rinse rhubarb, peel and cut into small pieces. Mix the rhubarb with strawberry jam.
2.
Separate eggs. Mix egg yolks with honey until light and fluffy. Add cream cheese, almonds and cinnamon.
3.
Roll out dough thinly on a lightly floured work surface and line a greased pan with it, forming an edge.
4.
Distribute rhubarb mixture on the dough. Beat egg whites until stiff and fold into the cream cheese mixture and pour it smoothly over rhubarb. Bake in a preheated 180°C (approximately 350°F) oven for about 45 minutes. Remove and let cool.
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