Preparation: cut the rhubarb into 2.5cm lengths. 1. Preheat the oven to 200C/400F/Gas 6. Place the butter, half of the sugar and the cinnamon in a pan and cook for 2 minutes. Arrange the rhubarb over the case of a 20cm greased and base lined cake tin, leaving a border around the edge. Pour over the cinnamon mixture. 2. Sift the flour into a bowl and rub in the fat. Stir in the ground almonds and remaining sugar and mix to a soft dough with the yolk and two tablespoons of cold water. 3. Roll out the dough to the same diameter as the tin and lay over the fruit. Bake for 30 minutes until the cake is golden. Leave in the tin for 5 minutes, then turn out. Serve warm with Fromage Frais.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (132g)|
|Recipe Makes: 8|
|Calories from Fat: 38 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 32.9mg||10 %|
|Sodium 303.6mg||10 %|
|Potassium 291.6mg||8 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 30.4g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 180
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!