Rhubarb cake

Ingredients for 1 servings:

• 250 g low-fat quark or curd cheese
• 45 g wholemeal wheat flour or wholemeal spelt flour
• 50 g oat flakes
• 75 g coconut flour
• 10 g baking powder
• 50 g coconut oil
• 80 g milk, 1.5%
• 110 g sugar substitute e.g. erythritol (crystalline sugar)
• 350 g rhubarb
• ½ tsp vanilla, ground
• some salt
• some fat for the mold, or baking paper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 38 minutes; Total time approx. 1 hour 8 minutes

with quark-oil dough, for an 18 cm springform pan

Line the cake tin with baking paper or grease it. Preheat the oven to 180°C (top/bottom heat). For the dough, mix the flour, 50g coconut flour, baking powder, 70g sugar substitute, and a pinch of salt. Then add the quark, 30g coconut oil, and the milk and knead everything into a soft dough. Spread this evenly into the baking tin and prick several times with a fork. Pre-bake in the oven for about 8 minutes. For the crumble, knead the remaining coconut flour with the remaining coconut oil, oat flakes, 40g sugar substitute, and a pinch of salt with your hands and chill briefly. Wash the rhubarb and cut into pieces about 2cm long. Remove the base from the oven and cover with the rhubarb. Spread the crumble on top. Bake in the oven for about another 30 minutes. The crumble should be nicely browned. If they get too dark, cover with aluminum foil until the cake is finished baking. Let the cake cool completely. Serves 8: 166 kcal per serving.