Yesterday at the garden i picked a few rhubarb stems. My first ever! So today i baked a rhubarb almond cake, which i will bring with me to the garden tomorrow. I just had my first piece. Lovely!

I used this recipe from sugaryandbuttery.com as a basis. I did not use regular sugar for this, but erythritol, which doesn’t spike my glucose. I also used wheat flour in stead of corn flour. I don’t mind the gluten. I used my brownie 20×20 cm form.

Ingredients

• 6 eggs, separated
• 200 gr erythritol powdered (i use my coffee grinder to powder)
• 60 gr wheat flour
• 1 teaspoon baking powder
• 200 gr almond flour
• 1 packet of vanilla sugar
• pinch of salt
• 3 stalks of rhubarb (this is all i had picked in the garden – was luckily enough for the cake)
• sliced almonds

Instructions

1. Preheat oven to 160ºC and grease a 20×20 cm rectangle cake pan.
2. Wash, peel and cut rhubarb, set aside.
3. Beat the egg yolks, vanilla and sugar for about 5 minutes until light and creamy.
4. Add flour, baking powder and salt. Set aside.
5. Beat the egg whites until stiff.
6. Carefully fold the almond flour and egg yolk batter into the egg whites, do not stir or beat.
7. Pour batter in cake pan and sprinkle the rhubarb pieces on top evenly.
8. Bake for 20 mins.
9. Sprinkle the almond slices over the cake and bake for another 30 mins.
10. Let cool or enjoy warm.