8 Serves
65 Mins
Preheat your oven to 180°C. Grease a 25 cm (9 inch) cake tin and line the bottom with a round of baking paper.
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AustrianVitamin E
6 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
254 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
211 mg / 1,250 mgPotassium
648 mg / 4,700 mgSodium
523 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
4 g / 28 gSugar
16 g / 50 gSaturated Fat
16 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Wash the rhubarb stalks, cut them into 1-inch lengths, and toss them in a small bowl with 2 teaspoons of sugar to coat lightly.
In a mixing bowl, beat the eggs and sugar together using a hand mixer for 5 minutes until the mixture is thick and pale.
Slowly incorporate the softened butter into the egg mixture, beating for a few additional minutes until combined; small butter lumps are acceptable.
Gently fold in the almond flour, rice flour, baking powder, and lemon zest until just combined.
Pour the batter into the prepared cake tin and arrange the rhubarb pieces on top, pressing them slightly into the batter.
Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean and the rhubarb is tender.
Allow the cake to cool completely in the tin before dusting with powdered sugar and serving with a side of whipped cream.
9
g43
g31
g
Malaysian
American