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Rhubarb Upside-Down Yogurt Cake
GREEN KITCHEN STORIES15Ingredients
105Minutes
430Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. rhubarb (fresh thin)
- 4 Tbsp. honey
- 2/3 cup water
- 1/2 inch fresh ginger (/ 1 ½ cm knob, grated)
- 1 vanilla pod (seeds scraped)
- 2 cups almond flour
- 1/2 cup buckwheat flour
- 1 tsp. baking powder
- 3 Tbsp. poppy seeds
- 1/2 tsp. sea salt
- 100 grams butter
- 1/2 cup honey (or maple syrup)
- 2 lemons zest (organic)
- 3 eggs (separated)
- 1 cup yogurt (full-fat, we use Greek or Turkish yogurt)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium330mg14% |
| Potassium310mg9% |
| Protein11g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber5g20% |
| Sugars29g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium25% |
| Iron10% |
* 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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