RHUBARB CAKE
5th June 2023
Category
Classical & MKD Recipes
fat: 24.80g Protein: 7.67g CHO:2.14g Kcal: 262 MKD 2.14g CHO TOTAL
Notes
Mo’s tip: For added flavour, a pinch of dried ginger is nice. Can be served with cream for added fat. I used DHILLONS flaxseed flour as I wanted to try it out, but any MILLED flaxseed will be OK. Dhillons is a little finer, I purchased from Amazon, and it costs about the same as any other.
Ingredients
- 11g Butter
- 12g Eggs
- 23g Ground almonds
- 15g Rhubarb stems
- 5g Golden flaxseed flour – DHILLONS FLOUR MILL
- 12g Granular sweetener – I used TRIVIA but it can be your own choice
- You will also need 1g BARKAT baking powder and a few drops of vanilla extract.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Chop the rhubarb quite small and mix in the sweetener.
- Soften the butter, mix in the ground almonds and flaxseed.
- Beat in the egg.
- Mix in the rhubarb.
- Place in a greased muffin mould or two cupcake moulds.
- Cook for approximately 20 – 25 minutes depending on the size.
- Cool before turning out.
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CLICK HERE FOR DISCOUNTS.