Oh My Veggies · by Nicole★ 4.8 (6)
Rhubarb Crumble Cake
NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 13%
CARBS 69G63% OF CAL
2G FIBER0G ADDED0G INTRINSIC27G OTHER39G TOTAL SUGAR
FAT 17G36% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cake with stewed rhubarb topped with a buttery, crunchy almond crumble. Tart fruit balanced by sweet and textured topping, excellent warm or at room temperature.
dessertbaked good🥄 saucepan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 400 g of rhubarb (trimmed and cut into 2 to 3cm pieces)
- 100 g of demerara sugar
- 1/2 tsp of ground ginger
- 2 tablespoons of water
- 100 g of plain flour
- 75 g of butter (cubed)
- 75 g of light brown sugar
- 25 g of flaked almonds
- 100 g of butter (softened)
- 100 g of caster sugar
- 2 eggs
- 2 tablespoons of milk
- 175 g of plain flour
- Pinch of salt
- 1 tsp of baking powder
At a glance
PER SERVING · TIME 60M
CAL 22%·PRO 13%
CARBS 69G63% OF CAL
2G FIBER0G ADDED0G INTRINSIC27G OTHER39G TOTAL SUGAR
FAT 17G36% OF CAL
9G SAT9G 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
- 168mg
- Total sugar
- 39g
- Added sugar
- ≥34g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.