Ingredients
Instructions
Preheat the oven to 175 degrees (fan)
Cut most of the rhubarb into small pieces. Save some longer pieces to decorate the top of the cake. Mix the small chopped pieces together with about 2 tbsp of Sukrin+.
Cream room-temperature butter and 100 g Sukrin+ until fluffy using a hand mixer. Then add the eggs, one at a time. In a separate bowl, mix oat flour, baking powder, and vanilla powder. Combine it with the other ingredients.
Fold in the small rhubarb pieces, and distribute the mixture in a cake tin (approx. 26 cm) lined with baking paper. Place the remaining rhubarb on top in any pattern you like. Push the pieces slightly down into the dough, and sprinkle 1 tbsp Sukrin+ over the cake.
Bake for about 40–45 minutes. Allow to cool before serving.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 245 g |
| protein | 5 g |
| carbohydrates | 11 g |
| fat | 20 g |
| fiber | 3 g |