Broma Bakery · by Sarah Fennel★ 5.0
Rhubarb Almond Tea Cakes
NUTRITION · PER SERVING—
CAL 26%·PRO 18%
CARBS 55G43% OF CAL
4G FIBER19G OTHER32G TOTAL SUGAR
FAT 29G51% OF CAL
12G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender individual tea cakes made with almond flour and topped with rhubarb, with hints of orange and almond extract. A delicate, slightly tart dessert.
dessertbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup salted butter, room temperature
- 3 tablespoons vegetable (or canola) oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- pinch orange zest (just a little)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb, plus 10-15 thin 2″ strips for garnish
At a glance
PER SERVING
CAL 26%·PRO 18%
CARBS 55G43% OF CAL
4G FIBER19G OTHER32G TOTAL SUGAR
FAT 29G51% OF CAL
12G SAT18G 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
- 435mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 435MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.