Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 180‘C/gas 4. | 2. Melt the butter in a 26cm diameter oven-proof frying pan. | 3. Stir in 125g sugar and cook on a gentle heat for about 5 minutes. | 4. Add the rhubarb, remove from the heat and set aside. | 5. Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl. | 6. In a measuring jug or small bowl whisk the egg and add the remaining brown sugar, the buttermilk, oil and ginger, and mix well. | 7. Whisk in the dry ingredients until combined to form a liquid batter. | 8. Pour the mixture over the rhubarb in the pan. | 9. Cook in the oven for 30 minutes or until the cake feels firm in the centre. Cool for 5 minutes in the pan before turning out onto a serving plate. | 10. Serve warm or at room temperature with softly whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	50			4275.0	196.425	133.575	360.0
brown sugar	250			209000.0	53949.5	66.0	0.0
rhubarb	350		trimmed cut	8967.0	1938.58	384.3	85.4
flour	100			57828.0	12660.54	940.1	224.36
plain flour	100			-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
bicarbonate soda	1/4	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
buttermilk	200			-	-	-	-
canola oil	75			9282.0	0.0	0.0	1050.0
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.