Rhubarb butter cake (diabetics)

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 24
  • 1/4 l low-fat milk
  • 1 cube (42 g) fresh yeast
  • 500 g Flour
  • 30 g + 50 g diabetic sweetness
  • 100 g + 50 g soft butter
  • 750 g cleaned rhubarb
  • 1 package Pudding powder "Vanilla"
  • 5 tablespoons (100 g) red jam
  • 7-10 Tbsp Grease
  • 50 g flaked almonds

Directions

  1. 1

    Warm milk lukewarm, crumble yeast and dissolve in it. Knead with flour, 30 g sweetness and 100 g butter until smooth. Cover and leave to rise in a warm place for about 45 minutes

  2. 2

    Wash the rhubarb and cut it into small pieces. Mix 6 tablespoons of water and pudding powder. Bring 300 ml water to the boil, thicken with custard powder. Stir in rhubarb and jam. Let cool down

  3. 3

    Knead the dough. Roll out on the greased fat pan (approx. 32 x 39 cm). Leave to rise for about 20 minutes. Press in the hollows. Spread rhubarb in them. Spread almonds, 50 g sweet and 50 g butter in flakes on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes. Let them cool down

Nutrition Facts

KCAL
170 kcal
CARBS
22 g
FATS
7 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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