1/3
2/3
3/3
33%
0
By Liv Kaplan
Rhubarb Almond Cake
7 steps
Prep:25minCook:55min
A beautiful recipe using sweet and sour rhubarb, that tastes just as good as it looks (and it looks bloody good). It’s a very simple olive oil, almond and vanilla cake base with the addition of fruity rhubarb to give it some zing. If you like a moist cake, this is the moistest! Did I mention it’s completely sugar-free and low-carb?
Updated at: Thu, 17 Aug 2023 11:34:33 GMT
Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
4
Low
Nutrition per serving
Calories274.2 kcal (14%)
Total Fat21.9 g (31%)
Carbs13.8 g (5%)
Sugars10.1 g (11%)
Protein7.4 g (15%)
Sodium131.7 mg (7%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Preheat the oven to 180°C.
OvenPreheatStep 2
Set up a 19-inch cake tin with baking paper on the base and lightly grease with olive oil.
Step 3
In a large bowl combine the almond meal, sweetener, baking powder and salt. Whisk until no lumps remain.
Step 4
In another bowl, combine the eggs, almond milk, olive oil and vanilla.
Step 5
Add the dry into the wet and fold to combine. Pour into the prepared tin.
Step 6
Arrange the rhubarb on top of the cake in any pattern. Make sure the pieces are as close to each other as possible, since the rhubarb shrinks in the oven.
Step 7
Bake in the oven for 50-55 minutes, or until a skewer inserted comes out clean.
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Notes
1 liked
2 disliked
Makes leftovers
Moist
Special occasion
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