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    You are in: Home / Recipes / Rhubarb Scone Cake Recipe
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    Rhubarb Scone Cake

    Average Rating:

    3 Total Reviews

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    • on August 31, 2009

      yumyumyum. I adore rhubarb and this recipe is such a terrific way to serve it. I used splenda for the sugar

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    • on July 05, 2009

      OMG this is delicious! DH and I had difficulty stopping at one slice! I really appreciated the well-written instructions for making the crust, as I'm alway nervous about how mine will turn out! Used fresh rhubarb from the garden. Thanks, Lalaloula! Made for Vegetarian Recipe Swap.

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    • on June 15, 2009

      This is a variation on rhubarb pie, and the dough gave a substantial crust that baked up very well. I used fresh rhubarb which tasted wonderful in this dessert. I would use more rhubarb next time because it seemed like there was more dough than filling. Love the top crust glaze - it adds texture and eye appeal. I used plain yogurt instead of buttermilk. Thanks for this recipe, lalaloula!

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    Nutritional Facts for Rhubarb Scone Cake

    Serving Size: 1 (1315 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2947.6
    Calories from Fat 884
    Total Fat 98.3 g
    Saturated Fat 60.1 g
    Cholesterol 251.3 mg
    Sodium 1445.2 mg
    Total Carbohydrate 466.9 g
    Dietary Fiber 18.3 g
    Sugars 164.9 g
    Protein 53.4 g


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