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.
Nutritional info (per serving)
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
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
Heat the oven to 180C/350F. Grease a cake form about 25 cm in diameter.
In a medium bowl, combine rhubarb, brown sugar replacement and vanilla powder. Mix well and set aside.
In another bowl, whisk together cake mix, milk, eggs and olive oil until smooth.
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.
Remove from the oven and let the cake cool slightly. Dust with powdered sweetener, then slice and serve.