Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Rhubarb Loaf Cake
NUTRITION · PER SERVING90M COOK
CAL 16%·PRO 11%
CARBS 50G64% OF CAL
4G FIBER15G OTHER32G TOTAL SUGAR
FAT 10G30% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender rhubarb loaf cake soaked with a tart rhubarb syrup that soaks into every bite. Tangy and elegant spring dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups all-purpose flour (spooned and levelled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (cubed, at room temperature)
- 1 cup white granulated sugar
- 2 large eggs
- 1/4 cup heavy whipping cream (35% b.f.)
- 1 cup rhubarb (fresh or frozen, chopped)
- 1/2 cup water
- 4 cups rhubarb (fresh or frozen, chopped)
At a glance
PER SERVING · TIME 90M
CAL 16%·PRO 11%
CARBS 50G64% OF CAL
4G FIBER15G OTHER32G TOTAL SUGAR
FAT 10G30% OF CAL
6G SAT5G 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
- 45m
- Cook
- 45m
- Sodium
- 217mg
- 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
- 326mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 217MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.