gluten-free | high-protein | grain-free
Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients: for a springform pan, approx. 26 cm in diameter
- 100 g butter
- 140 g sugar
- 1 packet vanilla sugar
- 4 eggs, size M
- 50 ml oat milk
- 350 g skyr, or a vegan alternative
- 120 g Ruut cassava flour
- 40 g tapioca starch
- 80 g ground almonds
- 5 g psyllium husk powder
- 7 g baking powder
- 1/2 tsp baking soda
- 500 g rhubarb
PREPARATION:
Tip :) For this recipe—and for measuring ingredients like flour—use only a kitchen scale.
- Cream the butter, sugar, and vanilla sugar until smooth. Add the eggs one at a time and stir them in.
- Add the skyr and oat milk and mix well.
- Combine the flours, baking powder, and baking soda in a separate bowl. Add the flour mixture to the egg-butter mixture and fold in briefly by hand until everything is roughly combined. Now use a mixer to briefly mix everything into a smooth batter.
- Wash the rhubarb and cut into pieces about 1 cm wide. Fold into the batter with a spoon.
- Grease a springform pan (approx. 26 cm in diameter), pour in the batter, and bake in a preheated oven at 190°C (top and bottom heat) for about 45 minutes, until golden brown.
- Let cool on a wire rack and sprinkle with powdered sugar before serving.
