Moist rhubarb cake, gluten-free and packed with protein

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.

1. Cream the butter, sugar, and vanilla sugar until smooth. Add the eggs one at a time and stir them in.
2. Add the skyr and oat milk and mix well.
3. 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.
4. Wash the rhubarb and cut into pieces about 1 cm wide. Fold into the batter with a spoon.
5. 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.
6. Let cool on a wire rack and sprinkle with powdered sugar before serving.