Layered Rhubarb Cake Recipe

Name: Layered Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter substitute; 2/3 cup granulated sugar; 1 tsp vanilla extract; 3 None eggs, beaten; 3 tbsp almond milk; 1 cup all-purpose flour + 2 tbsp; 1/2 cup ground almonds; 1 tsp baking powder; 1 tbsp cocoa powder; 1/2 lb rhubarb, cut into 1 1/4 inch pieces; 1/4 lb strawberries, hulled; 1/4 cup strawberry jam; 1 pkg whipped cream stabilizer (if available); 1 1/4 cups coconut milk; 2 tbsp vanilla sugar

Servings: persons

1/2 cup butter substitute
2/3 cup granulated sugar
1 tsp vanilla extract
3 None eggs, beaten
3 tbsp almond milk
1 cup all-purpose flour + 2 tbsp
1/2 cup ground almonds
1 tsp baking powder
1 tbsp cocoa powder
1/2 lb rhubarb, cut into 1 1/4 inch pieces
1/4 lb strawberries, hulled
1/4 cup strawberry jam
1 pkg whipped cream stabilizer (if available)
1 1/4 cups coconut milk
2 tbsp vanilla sugar

1
Preheat oven to 180u00b0F. Grease and flour a 10 inch springform pan. Cream butter substitute, sugar and vanilla extract. Gradually add eggs. Add 2 tbsp almond milk, flour, ground almonds and baking powder. Transfer 1/2 batter to prepared pan. Add cocoa powder and remaining almond milk to remaining batter then transfer to pan. Arrange rhubarb on top and bake for around 30 mins or until just firm to the touch. Transfer to a wire rack to cool.
2
To finish, puree strawberries with jam. Whip whipped cream stabilizer, coconut milk and vanilla sugar until stiff then gradually add strawberry puree. Spread over cake then chill for 2 hours before serving.

986

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter substitute, 2/3 cup granulated sugar, 1 tsp vanilla extract, 3 None eggs, beaten, and more.

Yes, Layered Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Layered Rhubarb Cake

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