I’m so happy to be able to play with rhubarb in the kitchen this summer. Last summer, we spent the summer traveling around South East Asia and when we got back, I got really busy finishing the book I was writing at the time. So the rest of the year, it was basically work work and not so much fun.
I wish we had a long trip planned again in the future but I can’t say that we do. Søren’s just got a huge promotion with lots of new responsibility so he’s pretty tied to Copenhagen for the next year or more. I shouldn’t complain, though. We have some nice vacations planned. Shorter than last year but nice destinations. Next week we’ll be visiting my dad in south of France which is as close to heaven as it gets, in my humble opinion.
RHUBARB ALMOND CAKE
The other day, I baked this rhubarb almond cake. As always when I bake, I used as little sweetener as possible. In this cake, I only used 3 tablespoons for the entire cake. It goes without saying that the cake is not as sweet as your regular bakery bought cake but my whole family, grand parents included, really liked it. My son, Silas, said, he didn’t think it tasted much like apples for an apple cake and when I explained to him that it wasn’t an apple cake, but a rhubarb cake, he thought is was just perfect. Boys are from a different planet, sometimes!
The recipe contains affiliate links.
- 4 rhubarb stalks
- 1 tablespoom Sukrin Gold*
- zest from 1 organic lemon
- 5 eggs
- ¾ cups / 1,5 dl coconut milk or heavy cream
- 100g melted butter
- 2 tablespoons Sukrin Gold*
- 1 tsp vanilla powder
- ¾ cups/ 1,5 dl Sukrin Organic Almond Flour
- ¾ cups/ 1,5 dl Ground Almond Flour
*You can replace Sukrin Gold 1:1 with regular sugar.
HERE’S HOW IT’S DONE
2.Trim off leaf ends and roots using a sharp knife and slice the stalks into pieces, about ¾ inch/1,5 cm. Place them in a greased baking dish and drizzle 1 tablespoon of Sukrin Gold over them. Bake them in the oven for about 20 minutes or until they’re nice and soft. Take them out, leave them to cool and leave the oven on.
3. In a large bowl, whisk eggs with coconut milk/heavy cream, Sukrin Gold, vanilla powder and lemon zest. Add melted butter and whisk again. Add the two types of almond flour and whisk well. The texture will now change to a thick dough because of all the fibres.
4. Line a spring form (20 cm/8 inch) with baking paper and pour the dough into the spring form. Flatten it with a spatula. Place the baked rhubarb pieces on top and press them lightly down into the dough. Put the cake in the oven and bake for about 30-40 minutes.
5. Before serving you can drizzle some Sukrin Melis (or icing sugar) and some fresh mint leaves over.
Warning: The fiber content in this cake is very high. If you have a delicate stomach, that might cause some upset if you eat more than one piece. I learned from bitter experience! 😉
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