Description
Low carb rhubarb crumble cake is made with a coconut almond cake, layered rhubarb and finished with a nutty crumble topping.
Ingredients
For the cake:
90 grams or 3/4 cup almond flour
40 grams or 1/3 cup unsweetened shredded coconut
35 grams or 1/3 cup Swerve confectioners or granulated
1 tsp baking powder
1/4 tsp Kosher salt
60 grams butter or 4.5 tablespoons, at room temperature
60 grams or 1/4 cup sour cream
1/2 tsp almond extract
2 whole eggs or 90 grams, at room temperature
1 egg yolk or 18 grams, at room temperature
2 tablespoons heavy cream
For the Rhubarb:
3 1/2 cups rhubarb
1 TBL orange zest
2 TBL orange juice
3 TBL Swerve granulated or confectioners
1/4 tsp cardamom
1/4 tsp Kosher salt
For the Crumble:
50 grams or 1/2 cup almond flour
1 TBL coconut flour
36 grams or 1/2 cup sliced almonds
2 TBL Swerve brown
pinch of Kosher salt
4 TBL butter, melted
Instructions
Turn the oven to 325°. If using an aluminum pan, prepare the pan with non-stick spray and parchment paper.
Rinse, dry, and chop the rhubarb in one-to-two-inch slices and set aside on clean paper towels.
Prepare the crumble by adding the almond flour, coconut flour, sliced almonds, Swerve brown, and salt in a bowl. Mix the ingredients together and then pour the melted butter over the top and thoroughly combine, then set aside.
Weigh or measure (always preferable to weigh) the dry ingredients, sift together and set aside. In a separate bowl, whisk the heavy cream, sour cream, and almond extract together and set aside.
In a stand mixer with a paddle attachment or in a bowl with a hand mixer, cream the butter, then add the Swerve confectioners (or granulated).
Add the eggs and yolk to the butter mixture one at a time. Add one-third of the dry ingredients to the egg mixture and mix together, then add half of the heavy cream mixture and combine well. Incorporate another one-third dry ingredients into the egg mixture and then the remaining heavy cream mixture. Finish the batter by adding the rest of the dry ingredients.
Arrange the rhubarb evenly on top of the batter. Then, evenly spread the crumble over the top of the rhubarb. Place in the oven and bake for 45 minutes.
Garnish with fresh whipped cream, crème anglaise, or ice cream.
Notes
*Stop to scrape down the bowl several times throughout adding the dry and wet ingredient mixtures.
Nutrition
- Serving Size: 1 slice
- Calories: 264
- Fat: 24.9 grams
- Carbohydrates: 4.1 net
- Protein: 6.8 grams
