So, this amazing rhubarb cake is gluten free and only sweetened with stevia and agave syrup. Agave syrup is sugar but doesn't affect our blood sugar the same way as regular sugar so this is an ok alternative once in a while when I don't only want to use Stevia.
One big rhubarb or 3 small ones
150 gram of butter
2/3 dl of agave syrup
2/3 of stevia
2 egg yolks
4 dl of almond flour
2 dl of gluten free fine flour
1 1/2 teaspoon baking powder
1 table spoon of vanilla powder
1/2 teaspoon of cardemum
How to do it:
Whip the butter, agave syrup and stevia to a fluffy paste. Add the eggs one at a time and the yolks after that. Add all the dry ingredients and whip to a smooth paste.
Place the paste in a buttered baking pan. Place the rhubarb in smaller pieces on top of the paste, add agave syrup and stevia on top and then coconut flakes on top (almond flakes is also good)
Bake in 180 degrees for 25-30 minutes and serve with whipped cream or vanilla sauce.
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