Flavorful Snack For Weight Loss

Rhubarb Cake

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Average: 3.5 (2 votes)
(2 votes)
Rhubarb Cake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in

Healthy, because

Even smarter

The sponge mixture is prepared with rapeseed oil instead of butter: This provides us with omega-3 fatty acids. They are essential for the body, i.e. it cannot produce them itself but must absorb them through food. In addition, rapeseed oil provides a large portion of cell-protecting vitamin E.

If you want to bake vegan, you can replace eggs with soy flour (3 tablespoons of soy flour mixed with 9 tablespoons of water) and buttermilk with vegetable drink (e.g. soy or almond based). If you still don't want to do without the golden yellow colour of the cake, you can also replace it with vegetable drink. You can do this with a little saffron or turmeric.

Ingredients

for
4
Ingredients
500 grams fresh Rhubarb
200 grams butter
200 grams sugar
4 eggs
400 grams Pastry flour
1 packet Baking powder
100 milliliters milk
2 tablespoons chopped, peeled Pistachio
2 tablespoons chopped Hazelnuts
2 tablespoons chopped Macadamia Nuts
How healthy are the main ingredients?
RhubarbsugarPistachioMacadamia Nutsegg

Preparation steps

1.

Rinse and dry rhubarb, cut into 1.5 cm (approximately 1/2 inch) pieces.

2.
Preheat the oven to 180 ° C top and bottom heat Preheat.
3.

Beat butter with sugar until creamy, add eggs gradually. Combine flour with baking powder. Add flour and milk, alternately, to butter mixture. Sprinkle rhubarb with flour and fold into batter.

4.

Spread batter in a lined with baking paper square baking dish, sprinkle with pistachios and hazelnuts and bake in preheated oven at 180°C (approximately 350°F) for 45-50 minutes (inserted toothpick should come out clean).

5.

Remove cake from oven and cool slightly. Remove from pan and cool on a wire rack. Sprinkle with remaining nuts, cut into slices and serve, if desired, with rhubarb compote.