Homemade Rhubarb Loaf Cake
with lemon zest | to share
.
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Ei
•Gluten
•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
Unsalted butter
(Contains: Melk (inclusief lactose))
150 g
Granulated sugar
(May be present: Gluten)
2 piece
Egg
(Contains: Ei)
200 g
Flour
(Contains: Gluten, Tarwe May be present: Gluten)
8 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
110 g
Rhubarb
1 piece
Lemon
Nutrition Values
Energy (kJ)5506 kJ
Calories1316 kcal
Fat68.9 g
Saturated Fat41.5 g
Carbohydrate151.1 g
Sugar79 g
Dietary Fiber6 g
Protein21.8 g
Salt2.5 g
Potassium225 mg
Calcium26 mg
Iron0.3 mg
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
•Whisk
•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.
- Zest the lemon.
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 baking powder, flour and lemon zest and whisk in gently, until just combined.
3
- Wash the rhubarb and cut it into 1cm pieces. Fold the pieces into the batter.
- Transfer the batter to the cake tin.
- Bake the cake for 40 - 45 minutes (see Tip).
- Remove the cake from the oven and let it rest for about 30 minutes, or until completely cooled.
Tip: after 40 minutes, check if the cake is done by piercing it with a skewer; if it comes out dry, then the cake is ready.
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