Directions:
- Cream butter and sugar.
- Alternately mix in the eggs and egg yolks with the almonds, flour, baking powder and the cornflour.
- Spread mixture on an oven tray and bake for 10 minutes.
- Cover with the chopped rhubarb and bake for a further 20 minutes.
- Meanwhile whip egg whites until they form stiff peaks.
- Gradually add sugar to the egg.
- Spread the mixture over the rhubarb and bake for a further 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1507.43 Kcal (6311 kJ) | ||
| Calories from fat | 664.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.85g | 114% | |
|---|---|---|---|
| Cholesterol | 379.9mg | 127% | |
| Sodium | 1216.31mg | 51% | |
| Potassium | 1296.55mg | 28% | |
| Total Carbs | 197.71g | 66% | |
| Sugars | 113.62g | 454% | |
| Dietary Fiber | 11.55g | 46% | |
| Protein | 23.3g | 47% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 4.9mg | 27% | |
| Calcium | 547.9mg | 55% | |
| Amount Per 100 g | |||
| Calories | 238.99 Kcal (1001 kJ) | ||
| Calories from fat | 105.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 114% | |
|---|---|---|---|
| Cholesterol | 60.23mg | 127% | |
| Sodium | 192.83mg | 51% | |
| Potassium | 205.56mg | 28% | |
| Total Carbs | 31.34g | 66% | |
| Sugars | 18.01g | 454% | |
| Dietary Fiber | 1.83g | 46% | |
| Protein | 3.69g | 47% | |
| Vitamin C | 3.2mg | 33% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.8mg | 27% | |
| Calcium | 86.9mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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