It’s Spring in Ireland and I have a nice crop of Rhubarb growing in the garden. Today I thought it would be interesting to try adapting an old favourite of mine – Dutch Apple Cake – to Low Carb and adding some lovely fresh Rhubarb instead of the more traditional apples.
The original recipe is from Rachel Allen’s ‘Bake’ cookbook. I am fond of this book because it reignited my interest in baking a number of years ago and what followed was a culinary adventure that was a whole heap of fun!
- 2 Eggs
- 125g xylitol/20g stevia (plus extra for sprinkling)
- 1/2 teaspoon vanilla extract
- 85g butter
- 75ml milk
- 125g ground almonds
- 1/2 teaspoon ground cinnamon
- 2 1/4 teaspoons of baking powder
- Two handfuls of chopped Rhubarb
- Preheat the oven to 200 degrees centigrade. Line a cake tin with parchment paper (I use a loaf tin).
- Whisk the eggs, sweeteners and vanilla extract in a bowl until it forms a mousse-like consistency (about 5 minutes).
- Melt the butter in a saucepan with the milk then gradually add to the egg mixture, whisking all the time.
- Fold the dry ingredients into the batter being careful to ensure there are no lumps. Pour the mixture into the prepared tin and smooth the surface.
- Sprinkle the chopped Rhubarb on the batter and then sprinkle a dusting of stevia on top. Don’t worry if the rhubarb sits on the surface, the batter will rise around it.
- Bake in the oven for 10 minutes then reduce the heat to 180 degrees centigrade and bake for a further 20 – 25 minutes.
- Allow to cool in the tin before cutting into slices and serving!