🍰 Sugar-free rhubarb cake

Name: Sugar-free rhubarb cake
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g dried dates; 250 g spelt flour Type 1050; 40 g fine oat flakes; 2 tbsp ground almonds (15 g each); 1 pinch salt; 150 g butter; 1 egg; 800 g rhubarb; 500 g strawberries; 1 tsp lemon juice; 5 tbsp cornstarch (15 g each); 1 tsp butter for the pan (5 g each); 4 tbsp sliced almonds (15 g each)

228 kcal · 30 min · 4 servings

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Ingredients

200 g dried dates
250 g spelt flour Type 1050
40 g fine oat flakes
2 tbsp ground almonds (15 g each)
1 pinch salt
150 g butter
1 egg
800 g rhubarb
500 g strawberries
1 tsp lemon juice
5 tbsp cornstarch (15 g each)
1 tsp butter for the pan (5 g each)
4 tbsp sliced almonds (15 g each)

Instructions

1. Place the dates in a bowl.
2. Cover them with about 100 milliliters of hot water.
3. Let the dates soak for 10 minutes.
4. Drain the water through a sieve.
5. Reserve the drained water.
6. Put the dates and 5 tablespoons of the reserved water into a blender.
7. Puree the mixture until smooth.
8. Mix spelt flour, oat flakes, ground almonds, and a pinch of salt in a large bowl.
9. Add butter, egg, and 2 tablespoons of date paste.
10. Knead everything into a smooth dough.
11. Cover the bowl.
12. Let the dough rest in the refrigerator for 30 minutes.
13. Wash and prepare the rhubarb and strawberries.
14. Cut the fruit into small cubes.
15. Place the fruit in a pot.
16. Add the remaining date paste, lemon juice, and the rest of the date water.
17. Bring the mixture to a boil.
18. Simmer the fruit over low heat for 10 minutes.
19. Mix the starch with a little cold water until smooth.
20. Add the starch mixture to the fruit mixture.
21. Continue simmering until the mixture thickens.
22. Let the filling cool down briefly.
23. Set aside one quarter of the dough.
24. Grease a springform pan with 1 teaspoon of butter.
25. Press the remaining dough onto the bottom and sides of the pan.
26. Press the dough firmly.
27. Spread the rhubarb filling evenly over the base.
28. Tear the remaining dough into small pieces.
29. Sprinkle the dough pieces over the filling as crumbles.
30. Top with sliced almonds.
31. Preheat the oven to 180 degrees Celsius (conventional heat).
32. Bake the cake for 20 minutes.
33. Cover the cake with baking paper.
34. Bake the cake for another 20 minutes.
35. Remove the cake from the oven.
36. Let the cake cool completely.

Nutrition per serving

kcal: 228
Protein: 4 g · Fett/Fat: 11 g · Carbs: 27 g