Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rhubarb | not in our table | 0 |
| Prune | 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
- =
- 200 ml. Oatmeal
- 100 ml. Whole wheat flour
- 100 ml. Flour
- 100 ml. Brown sugar, well packed
- ¼ tsp. Baking soda (optional)
- 100 gr. Butter/margarine, semi-soft
- 1 ea. Egg
- As needed Rhubarb jam or stewed prunes
- =
Directions
Mix the dry ingredients in a bowl. Add the butter/margarine and mix well with your hands. Add the egg and mix well. Press the dough into a round baking tin, saving some for the topping. Spread with the jam and crumble the rest of the dough over the cake. You can also use the leftover dough to make a pie lattice for the cake. Bake at 200°C for approx 20 min. or until the cake takes on a dark, golden color. Delicious hot or cold.