Rhubarb cake
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Ei
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total1 hour
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
150 g
Rhubarb
150 g
Unsalted butter
(Contains Melk (inclusief lactose))
150 g
Granulated sugar
(May be present Gluten)
2 piece
Egg
(Contains Ei)
200 g
Flour
(Contains Tarwe May be present Gluten)
8 g
Baking powder
(Contains Tarwe May be present Ei, Gluten, Lupine, Melk (inclusief lactose), Soja)
Nutrition Values
Energy (kJ)5393 kJ
Calories1289 kcal
Fat68.7 g
Saturated Fat41.5 g
Carbohydrate147.4 g
Sugar76.7 g
Dietary Fiber4.1 g
Protein20.9 g
Salt1.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Cake tin (24cm ø)
•Large Bowl
•Mixer
Cooking Steps
1
- Take the butter out of the fridge, weigh it out and cut it into cubes. Let the butter come up to room temperature.
- Preheat the oven to 180°C.
- Line a 24cm cake tin with parchment paper.
2
- In a large bowl, beat the butter and sugar with a handheld mixer on medium-high speed until pale and fluffy.
- Add the eggs one at a time and mix until evenly incorporated.
- Add the flour and whisk in carefully, until just combined.
3
- Wash the rhubarb and cut into 1cm pieces and fold them into the batter.
- Transfer the batter to the cake tin.
- Bake the cake for 40 - 45 minutes, or until a skewer inserted into the middle of the cake comes out clean.
4
- Remove the cake from the oven and let it rest for about 30 minutes, or until completely cooled.