Photo: David Holifield
Rhubarb Cake
10 ingredients
20 min + 1 hr
15
openrecipes
Use this year’s rhubarb crop or last year’s frozen rhubarb to make this delicious rhubarb cake.
Estimated Nutrition (whole recipe, rough)
612
Calories
13g
Protein
13g
Fat
110g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rhubarb | not in our table | 0 |
| Topping | 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
- 2-½ cups FOR THE SHORTBREAD BASE:
- ½ cups All-purpose Flour
- ¾ cups Granulated Sugar
- 2 cups Butter, Chilled And Cut Into Cubes
- ½ cups FOR THE RHUBARB TOPPING:
- 1 teaspoon Granulated Sugar
- 1 teaspoon All-purpose Flour
- 6 cups Ground Cinnamon
- ½ cups Baking Powder
- 3 whole Fresh Or Frozen Rhubarb, Diced
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