Easy Rhubarb Cake
Easy Rhubarb Cake
This quick and easy rhubarb cake is my favorite springtime dessert – light, airy, with a delicate tartness. It perfectly complements a cup of tea or coffee or a glass of sparkling rose.
servings
8
calories
359
prep. time, min
15
cooking, min
45
Nutritional info (per serving)
calories: 359
fat: 25.4 g
saturates: 3.3 g
total carbs: 24.7 g
sugars: 1.4 g
dietary fiber: 9 g
protein: 16.1 g
sodium: 1039 mg
You'll need
For the filling:
2 cups rhubarb, trimmed and cut into 1 cm cubes
2 tablespoons Swerve Brown Sugar Replacement
1/2 teaspoon vanilla bean powder
For the cake:
1 pack Swerve Vanilla Cake Mix
200 ml unsweetened almond milk
3 medium eggs
100 ml olive oil plus extra for form greasing
2 teaspoons Swerve sweetener
Directions
STEP 1
Heat the oven to 180C/350F. Grease a cake form about 25 cm in diameter.
STEP 2
In a medium bowl, combine rhubarb, brown sugar replacement and vanilla powder. Mix well and set aside.
STEP 3
In another bowl, whisk together cake mix, milk, eggs and olive oil until smooth.
STEP 4
Pour the batter into prepared form and fold the rhubarb filling over.Bake for 35 -40 minutes until golden brown and knife comes out clean.
STEP 5
Remove from the oven and let the cake cool slightly. Dust with powdered sweetener, then slice and serve.