Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 eggs
- 1/4 teaspoon salt
- 11/4 cups sugar
- 1 teaspoon vanilla extract
- 2 cups unbleached flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup applesauce or plain nonfat yogurt
- 3 cups uncooked rhubarb, cut into 1/2-inch pieces
- 1/2 cup chopped walnuts
- Powdered sugar
Directions
Preheat oven to 350 degrees. Coat a 9x13-inch baking pan with nonstick cooking spray.
Beat eggs, salt, sugar and vanilla in large bowl. Stir in flour, soda and cinnamon. Add applesauce, rhubarb and nuts; stir until well blended.
Pour into prepared pan and bake for 1 hour. Cool; dust with powdered sugar. Yields 20 servings.
Per serving: 130 calories; 2.8 g fat (0.3 g saturated fat, 19 percent calories from fat); 32 mg cholesterol; 78 mg sodium.
Category:Rhubarb Cakes Recipes
Category:Rhubarb Recipes