Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rhubarb | not in our table | 0 |
| Phyllo Dough | 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 lb fresh rhubarb stalks
- 9 sheets phyllo dough (about 1/2 package), thaw if frozen
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup crushed amaretti
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
- Grated zest of 1 orange
- 1/2 cup chopped walnuts
- Whipped cream or vanilla ice cream
Directions
Cut rhubarb into 1/2 inch pieces. Blanch the pieces in boiling water for 1 and 1/2 minutes, drain and pat dry.
Place 1 sheet of phyllo on a baking sheet the same size as the phyllo dough. Brush with butter and sprinkle with a few tablespoons of the amaretti crumbs. Keep remaining dough covered with damp towel to prvent from drying out. Layer 4 more sheets of the phyllo on top of the first in the same manner, brushing each with butter and sprinkling with crumbs. Then, layer 2 more sheets, brushing with butter but omitting the amaretti.
Mak a compact row of rhubarb peices 2 inches from one long edge of the dough. Sprinkle the rhubarb with the brown sugar, cinnamon, orange zest, walnuts and any remaining amaretti crumbs.
Layer 2 more phyllo sheets over the rhubarb, brushing with butter. Starting at the edge with the rhubarb, roll up the dough like a jelly roll. Turn seam side up and brush the top and sides of the dough with butter. Turn seam side down, fold both ends under to seal, and brush top with butter.
Bake until golden brown (40-50 minues). Let stand several minutes, then slice. Serve with whipped cream or ice cream. Can be baked in advance and served at room temperature or cold.
Category:Rhubarb Cakes Recipes
Category:Rhubarb Recipes