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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


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.

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