Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Rustic Rhubarb Pie Cake
NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 11%
CARBS 46G70% OF CAL
4G FIBER23G ADDED1G INTRINSIC18G OTHER24G TOTAL SUGAR
FAT 6G22% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic dessert combining lightly sweet rhubarb baked between layers of buttermilk biscuit dough. It's a simple, comforting rhubarb cake that strikes a balance between fruit and dough.
dessertamericanbaked good🍪 sheet pan🥧 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 12- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup granulated white sugar
- Pinch salt (add a bit more if using unsalted butter)
- 1/3 cup butter (cold, salted or unsalted, cut into 6 pieces)
- 1 large egg
- 3/4 cup buttermilk (or milk *see Note 1 )
- 4 1/2 - 5 cups rhubarb (fresh or frozen, diced *see Note 2)
- 2 Tablespoons all purpose flour
- 1 - 1 1/4 cups granulated white sugar ( *see Note 3)
- Additional buttermilk (for brushing top before baking)
- Additional granulated white sugar (for sprinkling top before baking)
At a glance
PER SERVING · TIME 70M
CAL 13%·PRO 11%
CARBS 46G70% OF CAL
4G FIBER23G ADDED1G INTRINSIC18G OTHER24G TOTAL SUGAR
FAT 6G22% OF CAL
3G 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.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 201mg
- Total sugar
- 24g
- Added sugar
- 23g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 278mg
- Calcium
- 75mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.