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Picture of Olive Oil + Rhubarb Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5487 kcal 274 %
  • Fat 320 g 492 %
  • Saturated 54 g 268 %
  • Carbs 625 g 208 %
  • Fiber 14 g 54 %
  • Protein 50 g 100 %
  • Cholesterol 522 mg 174 %
  • Sodium 3936 mg 164 %
  • Calcium 982 mg 98 %
  • Magnesium 138 mg 33 %
  • Potassium 1533 mg 33 %
  • Iron 18 mg 97 %
  • Zinc 4 mg 39 %
  • Phosphorus 999 mg 143 %
  • Vitamin A 374 µg 42 %
  • Vitamin C 112 mg 124 %
  • Thiamin (B1) 2 mg 196 %
  • Riboflavin (B2) 2 mg 178 %
  • Niacin (B3) 16 mg 101 %
  • Vitamin B6 1 mg 44 %
  • Folate equivalent (total) 867 µg 217 %
  • Vitamin B12 1 µg 57 %
  • Vitamin D 3 µg 17 %
  • Vitamin E 49 mg 324 %
  • Vitamin K 214 µg 178 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Olive Oil + Rhubarb Cake

Ingredients

  • 2-3 pieces rhubarbs (enough for 1 cup chopped)
  • 1/3 cup brown sugar
  • zest from 1 orange
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups olive oil
  • 3/4 cup almond milk
  • 1/2 cup half & half
  • 1/4 cup orange juice
  • 3 eggs

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