It’s time to celebrate the rhubarb season with the simple upside-down almond rhubarb cake. This cake here is the most basic gluten and refined sugar-free that you can enjoy on its own or serve it with ice cream. I must say that it’s hard to make a difference with this almond meal cake and plain flour cake. Almonds itself have enough fat inside and you don’t even need to use butter to make it moist.
Total Time
45min
5.0
2 Ratings
Author: Healthy Laura
Servings:
8
Ingredients
•
1/4
tsp
Coconut Butter
•
2
Rhubarb
•
1/4
tsp
Simply Organic Cinnamon, Ground
•
1
tsp
Honey
•
1 1/3
cups
Almond Flour
•
3
Eggland's Best Classic Eggs
, room temperature, separated
•
1
tsp
Baking Powder
•
1
pinch
Salt
•
3
Tbsp
Honey
•
1
tsp
Vanilla Extract
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Slice the Rhubarb (2) and mix it with Simply Organic Cinnamon, Ground (1/4 tsp) and Honey (1 tsp).
3.
Butter the 18 centimeter springform with Coconut Butter (1/4 tsp).
4.
Mix Almond Flour (1 1/3 cups), Salt (1 pinch), and Baking Powder (1 tsp) together.
5.
Separate the Eggland's Best Classic Eggs (3) and set aside.
6.
Whisk together the Egg Yolks and Honey (2 Tbsp).
7.
With an electric mixer with a clean bowl and clean whisk attachment, beat the Egg Whites until firm.
8.
Add Vanilla Extract (1 tsp) and Honey (1 Tbsp). Mix well until the egg whites mixture is firm.
9.
With the spatula, gently fold together the egg whites mixture and egg yolks mixture.
10.
Gently add in the almond flour mixture using a strainer and gently fold with spatula.
11.
Add the rhubarb slices at the bottom of the springform.
12.
Pour the mixture into the springform.
13.
Bake for 25-30 minutes until golden and the toothpick comes out clean.
14.
Let it cool down a little bit before you take it out of the form. Enjoy!
Nutrition Per Serving
CALORIES
194
FAT
12.1 g
PROTEIN
7.7 g
CARBS
17.0 g
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