Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air. Featured in: The Upside Of Rhubarb.
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|Serving Size: 1 recipe (2867g)|
|Recipe Makes: 1|
|Calories from Fat: 3024 (42%)|
|Amt Per Serving||% DV|
|Total Fat 336g||448 %|
|Saturated Fat 193.4g||967 %|
|Monounsaturated Fat 90.7g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 2460.4mg||757 %|
|Sodium 2142.8mg||74 %|
|Potassium 2365.7mg||62 %|
|Total Carbohydrate 879.6g||259 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 863.3g|
|Protein 141.9g||203 %|
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Calories per serving: 7136
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