Photo: David Holifield
rhubarb snacking cake
16 ingredients
openrecipes
Almost every year, as soon as the weather gets warm, I become obsessed with a simple, single layer cake that can be made in little time and that I promise will be all you need to be welcome at any picnic/barbecue/cook out/pot-luck that summer.
Estimated Nutrition (whole recipe, rough)
804
Calories
37g
Protein
19g
Fat
120g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Cake | 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
- 1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
- 1 1/3 cup (265 grams) granulated sugar, divided
- 1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
- 1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
- 1/2 teaspoon finely grated lemon zest
- 2 large eggs
- 1 1/3 cups (165 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon ground ginger
- 1/3 cup (80 grams) sour cream
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (50 grams) light brown sugar
- 1/8 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes