Sugar-Free Rhubarb Cake

20th June 2017 Lenka Pagan

This cake is sugar-free and is still sweet thanks to xylitol, excellent alternative to sugar. Made from birch and beech wood, xylitol is a natural sweetener suitable for diabetics and unlike sugar it is tooth-friendly. It can also be considered a weight loss friendly sweetener, since it contains 40% fewer calories than sugar.

Rhubarb is now in season, so don’t forget to put some into your shopping basket and if you make a cake with it, let me know how you get on. 🙂

Ingredients:

250 g wholegrain spelt flour

100 g xylitol, natural sweetener

1 tsp baking powder

80 g coconut oil, melted

200 ml dairy-free milk, I used oat milk (oats and water blended and strained)

2 tsp flax seeds, ground, optional

4 medium apples

2-3 stalks of rhubarb

cinnamon

Method:

1. Peel, core and cut the apples into chunks. Peel and cut the rhubarb. Put them both into a bowl with about 2 tbsp of the xylitol sweetener, sprinkle with cinnamon and mix together. Let it stand.

2. In another bowl mix together the flour, the rest of the xylitol and the baking powder. Then, add coconut oil, milk, ground flax seed and mix well to form a dough.

3. Pour the dough onto a greased tart form and pour the rhubarb and apple

mixture over it. I usually press the fruit slightly into the dough, but you don’t

need to do this.

4. Bake in a preheated oven 180 C for about 30 minutes. Enjoy.

What is so great about rhubarb?

Did you know that rhubarb is very nutritious as it is rich in vitamin C, fibre, and also contains significant amounts of calcium, vitamin K, lutein and potassium?

Rhubarb has been used for medicinal purposes for hundreds of years. It is one of the most commonly used herbs in Chinese Medicine.

Researchers at the U.S. Department of Agricultural, Food and Nutritional Science, at the University of Alberta, Edmonton, found that rhubarb is also effective in lowering bad cholesterol.