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Ingredientes
- 1Â 1/3 c. rhubarb puree or possibly sauce
- 2Â 1/4 c. unbleached all-purpose flour
- 3/4 c. sugar
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp grnd cinnamon
- 1 Tbsp. finely-chopped orange zest
- 1/8 tsp salt
- 3/4 c. unsalted butter
- 1 lrg egg beaten
- 1 tsp vanilla extract
- 3/4 c. buttermilk
- Â Â Confectioner's (powdered) sugar for dusting
Direcciones
- Preheat oven to 350 degrees.
- Cut in the butter into flour and sugar till mix is crumbly and mealy. Set aside one half c. for topping. For the remaining flour/sugar mix, stir in the baking pwdr, baking soda, cinnamon, orange zest and salt. Stir in the egg, vanilla and buttermilk to make a soft batter.
- Spread 2/3 of batter over the bottom and up the sides of a greased 9-inch springform pan. Spread rhubarb on top of batter. Spoon or possibly dollop remaining batter over rhubarb layer. Sprinkle on reserved sugar/flour mix.
- Bake for 35 min till cake tests done. Cold well. Dust with confectioner's sugar (optional).
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 8 servings | |
| Calories 424 | |
| Calories from Fat 162 | 38% |
| Total Fat 18.48g | 23% |
| Saturated Fat 11.31g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 313mg | 13% |
| Potassium 135mg | 4% |
| Total Carbs 59.91g | 16% |
| Dietary Fiber 1.6g | 5% |
| Sugars 32.26g | 22% |
| Protein 5.55g | 9% |
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