Rhubarb Yogurt Cake Without Sugar

In late spring the rhubarb season starts again. The slightly sour food is excellent for various recipes.

This healthy rhubarb yogurt cake is made entirely without sugar and is one of my favorites. It tastes deliciously fresh and does not provide as many calories as conventional cakes. The healthy rhubarb yogurt cake is really juicy even without a lot of butter or oil.

This delicious recipe without sugar is easy to make and can certainly inspire even people who don't really like rhubarb.

Level of difficulty: simple
Preparation time: approx. 30 minutes + 60 minutes baking time
Number of portions: 1 box mold (25 cm)

Ingredients for the healthy rhubarb yogurt cake:

300g rhubarb
250g Greek yogurt
50g rapeseed oil
120g xylitol or 150g erythritol
10g baking powder
3 eggs
2 teaspoons vanilla extract
130g soft spelt flour
80g wholemeal spelt flour
pinch of kosher salt

Instructions:

1.) Wash the rhubarb thoroughly, dab dry and then cut into 1 to 2 centimetre cubes.

2.) Beat the eggs with salt and erythritol until foamy. Then slowly stir in the rape oil and yogurt.

3.) Mix vanilla, flour and baking powder and fold in carefully.

4.) Fold a good three-quarters of the rhubarb into the cake batter.

5.) Pour the dough into a greased cake tin. Then sprinkle the remaining rhubarb over it.

6.) Bake the cake in a preheated oven at 350° F (175° C) top and bottom heat for about 50 to 60 minutes.

7.) At the end of the baking time, it is best to make a test with toothpick: Prick the cake with a wooden stick, if there is still dough sticking to it, the cake is not yet completely through. If the top of the cake is already too brown, simply cover it with aluminium foil during baking.

Tips and useful information:

Rhubarb as an ingredient in our healthy cake

Rhubarb is actually not a fruit at all, but a vegetable. From a botanical point of view it belongs to the so-called knotweed plants.

It is a very low-calorie food and is therefore perfect for recipes to lose weight. It also provides many vitamins and minerals, such as vitamin C, potassium and phosphorus.

The high content of anthocyanins is also noteworthy. These are secondary plant substances that color rhubarb red and can have health-promoting properties.

What is not so favorable for this is the high content of oxalic acid. Oxalic acid can inhibit the absorption of certain substances, such as iron. For this reason it is better not to add rhubarb to iron-rich meals.

I wish you good luck with the baking, enjoy the rhubarb yogurt cake!

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