Photo: David Holifield
Rhubarb & orange cake
10 ingredients
35 min
Cuts into 10 slices
openrecipes
Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea
Estimated Nutrition (whole recipe, rough)
753
Calories
21g
Protein
19g
Fat
123g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- 400g rhubarb , thickly sliced
- 280g golden caster sugar
- 225g butter , softened
- finely grated zest and juice 1 orange
- 225g self-raising flour
- 100g pack ground almonds
- 1 tsp baking powder
- 3 medium eggs
- small handful flaked almonds
- icing sugar , for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes