Rhubarb butter cake (diabetics)
easy
60 mins
60 mins
Ingredients
- 1/4 l Milk
- 1 cube (42 g) Yeast
- 500 g Mehlö
- 100 g Diabetic sweetness
- 1 pinch Salt
- 150 g soft butter or margarine
- 500 g cleaned rhubarb
- 1/2 l Cherry fruit juice drink
- 1 package Pudding powder "Vanilla Flavor"
- 7-10 Tbsp thinly cooled peel of 1/2 untreated lemon
- 125 g flaked almonds
- 7-10 Tbsp Mint
- 7-10 Tbsp Grease
Directions
- 1
Warm the milk lukewarm. Crumble yeast and dissolve in it. Mix flour, 30 g diabetic sweetener and salt. Add yeast milk and fat and knead. Cover and leave to rise in a warm place for about 30 minutes. Wash the rhubarb and cut into pieces.
- 2
Mix 6 tablespoons of juice and pudding powder. Bring the rest of the juice, 20 g diabetic sweetener and lemon zest to the boil. Stir in the pudding powder, bring to the boil and add the rhubarb. Bring to the boil again. Remove lemon peel, let compote cool down. Knead the dough and put it on a greased baking tray (approx. 32 x 39 cm). Press flat into the baking tray with your hands. Cover and leave to rise in a warm place for 15-20 minutes. Press depressions into the dough with a tablespoon and distribute the compote in the depressions. Sprinkle the cake with almonds and 50 g diabetic sweetener. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
- 3
Knead the dough and put it on a greased baking tray (approx. 32 x 39 cm). Press flat into the baking tray with your hands. Cover and leave to rise in a warm place for 15-20 minutes. Press depressions into the dough with a tablespoon and distribute the compote in the depressions. Sprinkle the cake with almonds and 50 g diabetic sweetener. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let them cool down. Decorate with mint
- 4
Waiting time approx. 1 hour / 2 BE
Nutrition Facts
200 kcal
24 g
9 g
4 g
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