Photo: David Holifield
Mini Lemon-Rhubarb Bundt Cakes
14 ingredients
15 min + 20 min
4
openrecipes
Lil’ baby bundt cakes filled with fresh rhubarb and topped with a lemony glaze.
Estimated Nutrition (whole recipe, rough)
845
Calories
28g
Protein
26g
Fat
124g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 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
- 1-¼ cup FOR THE CAKES:
- 1 teaspoon Plus 1 Tablespoon All-Purpose Flour, Divided
- ½ teaspoons Baking Powder
- ½ cups Salt
- ¾ cups Unsalted Butter, Softened
- ½ Plus 1 Tablespoon Granulated Sugar
- 2 Lemon, Zested
- ¼ teaspoons Eggs
- 3 ounces, fluid Lemon Extract
- 1-½ cup (3 Ounces Is A Scant 1/2 Cup) Buttermilk
- 1 cup Chopped Fresh Rhubarb
- 1 Tablespoon FOR THE GLAZE:
- 1 Tablespoon Powdered Sugar, Plus More As Needed
- ¾ Tablespoons Lemon Juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes