Healthy Rhubarb Cake
This scrumptious healthy rhubarb cake is made with ground almonds, olive oil, and sweetened with applesauce and a little honey. A gluten free and low sugar rhubarb cake, it's also moist and delicious, and a perfect spring time snack or dessert.
Equipment
- 22cm springform tin
- handheld mixer or whisk
- baking paper
Ingredients
- 400 g rhubarb
- 2 tablespoon sugar
- 4 eggs
- 100 ml applesauce unsweetened
- 50 ml olive oil or use coconut oil/melted butter
- 50 ml honey
- 200 g ground almonds
- 40 g coconut flour
- 2 tsp baking powder
Optional
- ½ teaspoon almond extract
- 30 g flaked almonds
Instructions
- Trim, and cut the rhubarb into 1.5cm pieces. If the stems are large, cut them in half lengthwise before slicing them.400 g rhubarb
- Add the rhubarb to a bowl with the sugar and stir to mix. Set aside.2 tbsp sugar
- Preheat the oven to 170 degrees (150 fan)
- Grease and line the bottom of a round 22cm springform tin.
- Break the eggs into another bowl. Add the applesauce, honey, olive oil and almond extract if using. Whisk until the mixture is pale and frothy.4 eggs, 100 ml applesauce, 50 ml olive oil, 50 ml honey, ½ tsp almond extract
- Add the ground almonds, coconut flour and baking powder and mix well.200 g ground almonds, 40 g coconut flour, 2 tsp baking powder
- Add the rhubarb to the cake mixture and stir to mix.
- Spoon the mixture into the prepared tin and smooth the top level. Add the flaked almonds if using. Bake for 1 hour until golden and firm to the touch.30 g flaked almonds
- Leave to cool in the tin. When cool, remove from the tin carefully as the cake is quite fragile.
Notes
Gluten free rhubarb cake is quite fragile, so I find it easier to invert the cake on a board to remove the base and paper, and then turn it back onto a serving plate.
Nutrition
Calories: 202kcalCarbohydrates: 15.4gProtein: 6.2gFat: 14.2gSaturated Fat: 1.9gFiber: 4.2gSugar: 8.9g
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