Low-carb rhubarb cake

Ingredients for 1 servings:

• 50 g flaxseed flour
• 50 g oat bran
• 50 g coconut flour
• 2 tbsp psyllium husks
• 100 g almond(s), blanched and ground
• 600 g rhubarb
• 5 m.-sized eggs
• 250 g coconut oil
• 100 g erythritol (sugar substitute)
• 100 g xylitol (sugar substitute)
• 1 bag of baking powder
• 1 tsp Bourbon vanilla powder
• 25 g almond flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 25 minutes

Preheat oven to 200°C (top/bottom heat). Line a 24 cm baking pan with parchment paper. Separate the eggs, beat the egg whites until stiff peaks, and refrigerate. Peel the rhubarb and cut into 1 cm pieces (approx. 570 g net). Whisk the sugar substitute, egg yolks, and fat until frothy. Gradually stir in the flour, almonds, and psyllium husks. Add the baking powder and vanilla. Fold in the egg whites and rhubarb and pour into the pan. Sprinkle with the flaked almonds and refrigerate for one hour. Important: Let the cake cool completely before cutting it! (I bake it in the evening and refrigerate it overnight.)