John Myers
Ingredients for 1 servings:
- 180 g coconut flour
- 120 g walnut flour, hazelnut flour or almond flour, defatted
- 240 g butter, coconut oil or rapeseed oil
- 12 eggs, size M
- 300 g xylitol (sugar substitute)
- 2 tsp baking powder
- 400 g rhubarb
- 40 g butter
- 50 g almonds, ground, blanched
- 60 g xylitol (sugar substitute)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
gluten and sugar free
Preheat the oven to 175°C fan/convection oven. Trim the ends of the rhubarb, peel off any woody strands, and cut into bite-sized pieces. Beat the eggs, butter, and xylitol in a mixing bowl until fluffy. Add the coconut flour, nut flour, and baking powder and mix. Line a baking sheet with baking paper and pour in the batter. Spread the rhubarb pieces on the cake. Bake at 175°C fan/convection oven for 20 minutes. Meanwhile, mix all the crumble ingredients and spread them on the cake after 20 minutes. Bake for another 15 minutes. Do the toothpick test. Let the cake cool. Per serving: approximately 326 kcal.
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