Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Nutrition per serving
Calories3181.1 kcal (159%)
Total Fat176 g (251%)
Carbs359.4 g (138%)
Sugars206.5 g (229%)
Protein46.8 g (94%)
Sodium3117 mg (156%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
188 gramsall-purpose flour
56 gramsalmond flour
1 teaspoonbaking powder
ΒΎ teaspoonsalt
114 gramssalted butter
room temperature
3 tablespoonsvegetable oil
or canola
2eggs
large, room temperature
200 gramsgranulated sugar
orange zest
just a little
1 teaspoonalmond extract
1 teaspoonvanilla extract
122 gramsrhubarb
chopped, plus 10-15 thin 2β²β² strips for garnish
Instructions
Step 1
Preheat oven to 350Β°F. Line 8 mini loaf pans with parchment paper.
Step 2
In a large bowl, sift together both flours, baking powder, and salt. Set aside.
Step 3
In a standing mixer with paddle attachment, whisk together butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in orange zest and both extracts.
Step 4
Turn speed to low and add in flour mixture and chopped rhubarb. Do not over mix.
Step 5
Pour batter evenly into mini loaf pans. Top each with 1-2 thin strips of rhubarb as a garnish. Bake for 20 minutes, or until cakes are lightly brown on the top. Allow to cool slightly before serving!
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