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Rhubarb & Saffron Yogurt Cake
ELIZABETH'S KITCHEN DIARY15Ingredients
70Minutes
1170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams natural yogurt (plain)
- 1 pinch saffron strands (ground in a mortar and pestle)
- 250 grams rhubarb (cut into 1 inch lengths, fresh or frozen)
- 230 grams caster sugar
- 3 large eggs
- 85 mL sunflower oil
- 200 grams plain flour
- 70 grams polenta (fine)
- 2 tsp. baking powder
- 250 grams icing sugar (sieved)
- 3 Tbsp. liquid (reserved rhubarb)
- 250 grams granulated sugar
- 3 saffron strands
- 40 mL boiling water
- 10 mL liquid (reserved rhubarb)
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NutritionView More
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1170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1170Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium400mg17% |
| Potassium420mg12% |
| Protein12g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate230g77% |
| Dietary Fiber3g12% |
| Sugars184g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium30% |
| 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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