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–+ servings
Healthy Rhubarb Cake

Wholesome Healthy Rhubarb Cake You’ll Crave This Spring

Experience the delightful balance of sweet and tart with this Healthy Rhubarb Cake, a healthier dessert option for spring.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Healthy
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 lb Rhubarb Fresh or frozen, sliced into ½-inch pieces
  • 3 pieces Eggs Room temperature
  • 3/4 cup Coconut Sugar Or granulated white sugar if desired
  • 1/3 cup Light Olive Oil Can substitute with avocado or grapeseed oil
  • 1 cup All-Purpose Flour Use gluten-free flour if needed
  • 1/2 cup Almond Flour Can substitute with all-purpose flour
  • 1 tsp Vanilla Extract Use pure extract for best results
  • 1 tsp Cinnamon Ground
For Baking
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda

Equipment

  • Stand mixer
  • 9-inch springform pan
  • Parchment paper
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper, greasing it lightly.
  2. In a stand mixer, beat the eggs and coconut sugar on high for 8-10 minutes until pale and fluffy.
  3. Gradually mix in the light olive oil and vanilla extract.
  4. Sift together the all-purpose flour, almond flour, baking powder, baking soda, and cinnamon in a separate bowl.
  5. Fold the dry ingredients into the wet ingredients in three parts until just combined.
  6. Fold in the prepared rhubarb pieces until evenly distributed.
  7. Pour the batter into the prepared pan and smooth the top, pressing in extra rhubarb slices if desired.
  8. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean, then cool for 15 minutes in the pan.
Serving
  1. Transfer the cake to a wire rack to cool completely before dusting with powdered sugar.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure your eggs are at room temperature for optimal mixing. Avoid overmixing the batter.

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