Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1207
Calories
36g
Protein
58g
Fat
134g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
| Syrup | 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 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 stick (4 tablespoons) unsalted butter, softened
- 1/2 cup sugar
- 1 large egg, at room temperature 30 minutes
- 1 teaspoon vanilla
- 1/3 cup whole milk
- 1/2 cup strawberry or strawberry-rhubarb jam
- 2 pounds rhubarb, cut into 1-inch pieces (8 cups)
- 1 1/2 cups sugar, divided
- 1/2 cup water, divided
- 3 teaspoons unflavored gelatin (less than 2 packages)
- 1 cup (8 ounces) mascarpone
- 3/4 cup chilled heavy cream
- 1 teaspoon vanilla
- Vegetable oil for greasing pan
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons water
- 1 cup rhubarb syrup (see below)
- a few small strawberries, such as tri-star or wild strawberries with their leaves (optional)
- 1 (9-inch) round cake pan; 1 (10-inch) round spring-form pan with removable bottom
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes