Are you ready for a delicious cake? Easy to prepare and not too sweet? It’s rhubarb season right now and of course, like every year, a delicious rhubarb cake had to be baked… maybe there will be a few more this season. Who knows! ;) I love these green and red stalks and love to bake everything you can think of. Well, today it’s this sugar-free rhubarb cake. A more or less guilt-free pleasure ;)
The beginning of the rhubarb season is a happy moment for me each year. To celebrate the start of the season properly, of course, I got to prepare something with rhubarb. It’s normally a cake, but this time I actually made a delicious Rhubarb & Candied Ginger Crumble https://baketotheroots.de/rhubarb-crumble-with-candied-ginger/ – I needed a quick fix to satisfy my rhubarb cravings ;P So this here is the first cake of the season. Yay!
This rhubarb cake today is made without white sugar. U used a sugar replacement instead to get some sweetness into the cake. As we all know – rhubarb can be quite sour and needs to be balanced out with some added sweetness. In my case here it’s xylitol. You could also use erythritol if you want to keep it sugar-free… but regular sugar could also be used, of course. I am not using much anyway, so even regular sugar is fine. Unless you need to keep an eye on your sugar consumption – in that case I really recommend the sugar replacement ;)
So… who wants the first slice?
How healthy is rhubarb actually?
Rhubarb is not only delicious – it’s healthy. Almost no fat and low sugar content make this veggie the perfect candidate for your baking tasks. With about 13 calories per 100g, it is one of the lowest-calorie vegetables that are native to Germany and Europe. Rhubarb contains a good portion of vitamin C, potassium, and calcium. On the other hand – the leaves of rhubarb contain a lot of oxalic acids – it is, therefore, better not to use them, as this type of acid can cause problems for people with kidney weakness, for example.
INGREDIENTS / ZUTATEN
1/4 cup (50g) xylitol, divided
1 cup (230g) butter, at room temperature
zest of 1/2 organic lemon
1 tsp. vanilla extract
5 large eggs, separated
1 pinch of salt
7 oz. (200g) ground almonds
1.8 oz. (50g) spelt flour
1/2 tsp. baking powder
1-2 tbsp. almonds, sliced
50g Xylit, aufgeteilt
230g weiche Butter
Abrieb von 1/2 Bio-Zitrone
1 TL Vanille Extrakt
5 Eier (L), getrennt
1 Prise Salz
200g Mandeln, gemahlen
50g Dinkelmehl (Type 630)
1/2 TL Backpulver
1-2 EL Mandeln, gehobelt
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Lightly grease a 9 inch (23cm) pie dish and set aside. Separate the eggs and whisk the whites with a pinch of salt. Once the egg whites start to foam up, gradually add about 1 tablespoon of the xylitol and continue whisking until stiff peaks form. Set aside.
3. Add the soft butter together with the remaining xylitol to a large bowl and mix for about 2-3 minutes until light and fluffy. Add the lemon zest and vanilla extract and mix until well combined. Add the egg yolks, one at a time, and mix well after each addition. When all egg yolks are added mix for another 2-3 minutes until the mixture is very fluffy. Combine the ground almonds with the flour and baking powder and add to the bowl – mix until just combined. Add the whisked egg whites in several batches and fold in gently to keep as much volume as possible. Transfer the batter to the prepared pie dish and smooth out the top. Place the rhubarb pieces in a checkerboard pattern on top of the batter. When you reach the edges of the pie dish trim the rhubarb pieces so they fit snuggly and the top of the cake is covered completely with one even layer of rhubarb. Sprinkle a few sliced almonds on top and bake for 40-45 minutes until the cake has set completely. Turn off the oven, open the door a bit and leave the cake in the oven for another 5 minutes, then take out and let cool down on a wire rack. Serve with some whipped cream or vanilla sauce.
2. Den Ofen auf 180°C (350°F) vorheizen. Eine 23cm (9 inches) Pie-Form leicht einfetten und zur Seite stellen. Die Eier trennen und das Eiweiß mit einer Prise Salz aufschlagen. Sobald das Eiweiß schaumig aussieht, etwa 1 EL des Xylits langsam einrieseln lassen und dabei weiter steifschlagen. Zur Seite stellen.
3. Die weiche Butter mit dem verbliebenen Xylit in eine große Schüssel geben und für etwa 2-3 Minuten hell und luftig aufschlagen. Abrieb der Zitrone und Vanille Extrakt dazugeben und gut unterrühren. Die Eigelbe einzeln nacheinander zur Schüssel dazugeben und jeweils gut unterrühren – weitere 2-3 Minuten aufschlagen, bis die Masse schön luftig aussieht. Gemahlene Mandeln mit Mehl und Backpulver vermischen und dann zur Schüssel dazugeben und kurz unterrühren. Den Eischnee in mehreren Portionen dazugeben und vorsichtig unterheben, damit so viel Volumen wie möglich erhalten bleibt. Den Teig in die vorbereitete Form füllen und glatt streichen. Den Rhabarber im Schachbrett-Muster auf den Teig legen, an den Rändern die Rhabarberstücke zurechtschneiden, damit der Kuchen komplett bedeckt ist. Ein paar gehobelte Mandeln darüberstreuen und dann für 40-45 Minuten backen – wenn man an der Form rüttelt, sollte sich die Mitte des Kuchens nicht mehr viel bewegen. Den Ofen ausschalten, die Tür etwas öffnen und noch weitere 5 Minuten im Ofen stehen lassen, dann herausholen und auf einem Kuchengitter abkühlen lassen. Der Kuchen schmeckt prima mit etwas Schlagsahne oder Vanillesoße.
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Here is a version of the recipe you can print easily.
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Easy Rhubarb Cake (sugar-free)
- Prep Time: 00:25
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Diabetic
Description
The absolute highlight for every rhubarb season – a delicious rhubarb cake with almonds. So good!
Ingredients
16 oz. (450g) rhubarb, cleaned
1/4 cup (50g) xylitol, divided
1 cup (230g) butter, at room temperature
zest of 1/2 organic lemon
1 tsp. vanilla extract
5 large eggs, separated
1 pinch of salt
7 oz. (200g) ground almonds
1.8 oz. (50g) spelt flour
1/2 tsp. baking powder
1-2 tbsp. almonds, sliced
Instructions
1. Wash and dry the rhubarb, remove the ends, and cut into 2.8 inches (7cm) long pieces. If the rhubarb stalks are quite thick, cut them in half or thirds lengthwise. Add to a bowl and mix with 1 tablespoon of the xylitol and let sit for about 20 minutes, stirring occasionally.
2. Preheat the oven to 350°F (180°C). Lightly grease a 9 inch (23cm) pie dish and set aside. Separate the eggs and whisk the whites with a pinch of salt. Once the egg whites start to foam up, gradually add about 1 tablespoon of the xylitol and continue whisking until stiff peaks form. Set aside.
3. Add the soft butter together with the remaining xylitol to a large bowl and mix for about 2-3 minutes until light and fluffy. Add the lemon zest and vanilla extract and mix until well combined. Add the egg yolks, one at a time, and mix well after each addition. When all egg yolks are added mix for another 2-3 minutes until the mixture is very fluffy. Combine the ground almonds with the flour and baking powder and add to the bowl – mix until just combined. Add the whisked egg whites in several batches and fold in gently to keep as much volume as possible. Transfer the batter to the prepared pie dish and smooth out the top. Place the rhubarb pieces in a checkerboard pattern on top of the batter. When you reach the edges of the pie dish trim the rhubarb pieces so they fit snuggly and the top of the cake is covered completely with one even layer of rhubarb. Sprinkle a few sliced almonds on top and bake for 40-45 minutes until the cake has set completely. Turn off the oven, open the door a bit and leave the cake in the oven for another 5 minutes, then take out and let cool down on a wire rack. Serve with some whipped cream or vanilla sauce.
Notes
Enjoy baking!
