Rhubarb feather cups
Serves: 10 (makes 10)
Time to make: 45 mins
Hands-on time: 20 mins
Total cost: $7.00 / $0.70 per serve
(at time of publication)
Ingredients
- 3 cups chopped, uncooked rhubarb
- cooking spray oil
- 3 eggs
- ½ cup castor sugar
- ¾ cup flour
- 3 tablespoons ground almonds
- ½ teaspoon vanilla essence
- spray oil, for greasing
- 1 cup icing sugar
- fresh mint, to garnish
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Instructions
1 Cook rhubarb either in a pan or microwave until tender and pulpy. Transfer to another bowl to cool. Preheat oven to 180°C. Grease a 10-hole muffin tin with oil spray.
2 Place eggs and sugar in a bowl. Beat for about 5-6 minutes until thick and pale in colour.
3 Carefully fold in flour, almonds and vanilla essence. Mix lightly. Reserve 3 tablespoons cooked rhubarb and blend the rest with the cake mix.
4 Spoon into prepared muffin tin. Cook for 25 minutes until lightly golden, risen and firm to touch. Cool completely before turning out.
5 Mix icing sugar with enough water to form a thick, smooth icing. Use to top each cake. Decorate with the remaining rhubarb and mint.
HFG tip
These cakes keep for 2 days if stored in an airtight container in a cool place.
Nutrition Info (per serve)
-
Calories 184cal
-
Kilojoules 770kJ
-
Protein 4g
-
Total fat 4g
-
–Saturated fat 1g
-
Carbohydrates 35g
-
–Sugars 26g
-
Dietary fibre 1g
-
Sodium 30mg
-
Calcium 50mg
-
Iron 1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
