Skip to content

Easy Rhubarb Cake

Easy Rhubarb Cake. Простой Пирог с Ревенем

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 orangeCSS 196px
servings: 8
energy orangeCSS 196px
calories: 359
prep time orangeCSS 196px
prep. min: 15
cook time orangeCSS 196px
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

Net carbs: 4.2 g

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.

Leave a Comment





Scroll To Top