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Description
A sweet breakfast cake made with rhubarbs.
Ingredients
US|METRIC
8 SERVINGS
- 1/2 lb. rhubarb (diced)
- 1/4 cup sugar
- 2 tsp. cornstarch
- 1/2 tsp. ground ginger
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. salt
- 1/2 cup butter (melted)
- 1 3/4 cups cake flour
- 1/3 cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 tsp. vanilla extract
- 1 cup cake flour
- 1/2 cup sugar
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbsp. softened butter (cut into 8 pieces.)
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Directions
- Preheat oven to 325 degrees. Spray an 8-inch-square baking pan.
- For filling, slice rhubarb in 1/2 – 1 inch pieces and toss with sugar, cornstarch and ginger. Set aside.
- In a large bowl, whisk sugars, spices and salt into melted butter until smooth.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol110mg37% |
Sodium390mg16% |
Potassium180mg5% |
Protein6g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate76g25% |
Dietary Fiber2g8% |
Sugars37g |
Vitamin A15% |
Vitamin C4% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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