Two Peas & Their Pod · by Maria Lichty★ 5.0 (2)
Blackberry Rhubarb Buttermilk Cake
NUTRITION · PER SERVING—
CAL 10%·PRO 7%
CARBS 32G63% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER21G TOTAL SUGAR
FAT 7G31% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist buttermilk cake with blackberry and rhubarb, brightened with lemon. Tender crumb with tart fruit, ideal for spring and summer desserts.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, (softened)
- 2/3 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1 teaspoon lemon zest
- 1/2 cup well-shaken buttermilk
- 3/4 cup fresh blackberries
- 1/2 cup rhubarb, (chopped)
- 2 tablespoons turbinado sugar
At a glance
PER SERVING
CAL 10%·PRO 7%
CARBS 32G63% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER21G TOTAL SUGAR
FAT 7G31% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 184mg
- Total sugar
- 21g
- Added sugar
- ≥19g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 37mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.