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Rhubarb Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.9165
Energy (kCal)4025.242
Carbohydrates (g)817.3481
Total fats (g)67.3327
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream 1/2 c butter and white sugar. | 2. Add the buttermilk, vanilla and beaten egg. | 3. Mix well. | 4. Mix the flour, baking powder, and salt. | 5. Add the rhubarb to the flour and stir. | 6. Fold the flour mixture into the egg mixture. | 7. Put in a greased 8 x 8 pan. | 8. Blend the brown sugar, cinnamon and 1/4 c butter. | 9. Sprinkle on top. | 10. Bake for 45-60 minutes at 350. | 11. Sides should pull away from pan. | 12. Best served hot with whipped cream or vanilla ice cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    buttermilk 1 cup - - - -
    egg 1 beaten 71.5 0.36 6.28 4.755
    rhubarb 2 cups cut 51.24 11.0776 2.1959999999999997 0.488
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    salt 1/2 teaspoon - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    butter 1/4 cup 684.0 31.428 21.372 57.6
    cinnamon 2 teaspoons - - - -

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



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