Clean Baking Recipe

Magic Cake with Rhubarb

4.333335
Average: 4.3 (6 votes)
(6 votes)
Magic Cake with Rhubarb

Magic cake with rhubarb - Looks great and tastes great! © Jan Schümann

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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h.
Ready in
Calories:
116
calories
Calories

Healthy, because

Even smarter

Nutritional values

 Thanks to a mix of tanning agents, potassium and calcium, rhubarb can help eliminate some toxins in the body. 

Use wholemeal spelt flour for added minerals. 

1 piece contains
(Percentage of daily recommendation)
Calorie116 cal.(6 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates8 g(5 %)
Sugar added3 g(12 %)
Roughage0.7 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.2 mg(10 %)
Vitamin K2.6 μg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.7 mg(6 %)
Vitamin B₆0 mg(0 %)
Folate12 μg(4 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C1 mg(1 %)
Potassium74 mg(2 %)
Calcium48 mg(5 %)
Magnesium8 mg(3 %)
Iron0.4 mg(3 %)
Iodine1 μg(1 %)
Zinc0.5 mg(6 %)
Saturated fatty acids3.4 g
Uric acid8 mg
Cholesterol50 mg
Complete sugar3 g
Development of this recipe:
EAT-SMARTER

Ingredients

for
12
Ingredients
4 Tbsps Coconut oil
4 ozs Rhubarb
3 eggs
1 pinch salt
4 Tbsps Maple syrup
3 Tbsps Spelt flour
3 Tbsps ground almonds
10 ozs Almond milk
2 Tbsps planed almonds
How healthy are the main ingredients?
Almond milkRhubarbalmondSpelt flourMaple syrupalmond

Preparation steps

1.

Melt coconut oil in a small pot. Wash and clean the rhubarb and cut into pieces about 1" wide. Line a box form (about 10" x 4") with baking paper.

2.

Separate eggs, beat egg whites with salt until stiff and chill. Beat the egg yolks with maple syrup until foamy. Add coconut oil, flour and almonds and mix well. Add almond milk and stir in.

3.

Carefully fold in the egg white, but do not process it into a homogenous dough. Make sure that some of the egg whites are still intact

4.

Line the tin with the rhubarb pieces and pour the dough over it. Bake in a preheated oven at 150 °C / 300 °F for about 40 minutes.

5.

Then turn off the oven and let the cake rest for 5 minutes with the oven door closed. Let the cake cool down for 10 minutes with the oven door open. Remove the rhubarb magic cake, refrigerate for at least 2 hours and sprinkle with sliced almonds before serving.