Rhubarb Scone Cake

65 mins (prep 15, cooking 50)
9 ingredients
1 servings
This is another terrific recipe from one of the cookbooks my wonderful friend and swap partner Tammie sent to me in the February 2009 Cookbook Swap. The book is called "The San Francisco Ferry Plaza Farmers' Market Cookbook" and it features wonderful recipes as well as a lot of information on fruit and vegetables as well as organic farming. Its great! The Cake itself has a wonderful crunchy yet doughy crust and a tasty filling. Its easy to make and quite quick, too. I used frozen rhubarb and thats why I had quite a lot of juices in the dish, but if using fresh that should be no problem at all.

Categories:  fruit , easy , <-4-hours , vegetarian , low-in... , low-sodium , pie , pies-and-tarts , time-to-make , dessert ,
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Serving Size (1298.7 g)
Servings 1
Amount per Serving
Calories 2970.56 Calories from Fat 1007.46
% Daily Value *
Total Fat 111.94g 172.22%
Saturated Fat 66.05g 330.23%
Trans Fat 3.88g %
Cholesterol 274.56mg 91.52%
Sodium 1468.33mg 61.18%
Total Carbohydrate 467.41g 155.8%
Dietary Fiber 46.69 g 186.78%
Sugars 192.6 g %
Protein 58.54g 117.08%
Vitamin A 3754.58IU% Vitamin C 36.29mg%
Calcium 1024.27mg% Iron 14.63mg%
*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