Rhubarb Cake

60 mins (prep 40, cooking 20)
12 ingredients
12 servings
I love Rhubarb Cake. Caramel and orange juice make this one special. During rhubarb season we make this cake frequently.Cooking time does not include chilling time. You can bake the bottom and cook the rhubarb the night before. Make glaze and fill cake in the morning.- NOTE: it is advantageous to have a special form for the bottom, but if you us a simple round form, use a metal ring around the baked cake when you fill it. Remove carefully when filling has set.

Categories:  <-60-mins , fruit , european , cakes , time-to-make , dessert ,
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Serving Size (116.59 g)
Servings 12
Amount per Serving
Calories 189.88 Calories from Fat 60.39
% Daily Value *
Total Fat 6.71g 123.83%
Saturated Fat 4.03g 241.69%
Trans Fat 0.24g %
Cholesterol 18.45mg 73.8%
Sodium 110.47mg 55.24%
Total Carbohydrate 30.65g 122.58%
Dietary Fiber 2.68 g 128.53%
Sugars 18.23 g %
Protein 3.81g 91.4%
Vitamin A 280.64IU% Vitamin C 10.67mg%
Calcium 130.91mg% Iron 0.72mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pinch salt, red, glaze, prepared vanilla pudding, sweetened whipped cream