Rhubarb Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 804 cal. | (38 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 32.85 g | (28 %) | ||
| Carbohydrates | 119.58 g | (80 %) | ||
| Sugar added | 54.89 g | (220 %) | ||
| Roughage | 2.87 g | (10 %) |
| Vitamin A | 309.8 mg | (38,725 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 2.38 mg | (20 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.54 mg | (21 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 20.44 μg | (7 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 12.01 mg | (13 %) | ||
| Potassium | 668.62 mg | (17 %) | ||
| Calcium | 192.17 mg | (19 %) | ||
| Magnesium | 18.96 mg | (6 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 19.23 g | |||
| Cholesterol | 119.13 mg |
Preparation steps
Spread the flour on a work surface. Mix with the salt and sugar. Make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Place the egg in the center and chop all ingredients well with a large knife. Quickly knead the ingredients into a dough. Form into a ball and wrap in plastic. Chill for about 30 minutes.
Rinse the rhubarb and cut into 2-3 cm long pieces. Mix the rhubarb, sugar and cinnamon.
Roll the dough onto a floured surface. Line a greased baking pan with the dough, forming a 3 cm high edge. Place a sheet of parchment paper on the dough and place the dried legumes on top. Bake for 15 minutes at 180°C (approximately 350°F). Remove the crust, remove the legumes and distribute the rhubarb on the crust. Bake for about 30 minutes. Cut into pieces and serve.
