Estimated Nutrition (whole recipe, rough)
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 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup firmly packed light brown sugar, plus 2 tablespoons
- 1 egg
- 1 cup plain low fat yogurt
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 3 cups uncooked rhubarb, coarsely chopped
Directions
Sift the flour, baking powder, baking soda and salt into a large bowl.
In a separate bowl, mix the egg and sugar then add the yogurt, applesauce, and vanilla.
Stir into the flour mixture until blended, then add the chopped rhubarb and mix well.
Turn into a 9-inch square pan that is greased or sprayed with non-stick spray.
Sprinkle top with remaining sugar.
Bake at 350 for 30-35 minutes until the cake tests done in the center.
Category:Rhubarb Cakes Recipes
Category:Rhubarb Recipes