Magic Cake with Rhubarb
Magic cake with rhubarb - Looks great and tastes great! © Jan Schümann
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.
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 74 mg | (2 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
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.
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.
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
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.
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.
