House of Nash Eats · by Amy Nash★ 5.0 (2)
Rhubarb Cake
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 5%
CARBS 35G62% OF CAL
1G FIBER9G OTHER25G TOTAL SUGAR
FAT 9G35% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist cake studded with tart rhubarb chunks and cinnamon throughout. It bridges coffee cake and dessert, equally at home for breakfast or after dinner.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup (113g) salted butter (softened)
- 1 1/4 cups (250g) brown sugar
- 1 large egg
- 2 cups (282g) all-purpose flour (+ 1 tablespoon to toss with the rhubarb)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 cups chopped rhubarb
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 5%
CARBS 35G62% OF CAL
1G FIBER9G OTHER25G TOTAL SUGAR
FAT 9G35% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 284mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 59mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.