Rhubarb crumble cake

Once you have eaten this delicious Rhubarb crumble cake, you will never be able to live without it!

Dificulty: simple, preparation 1 hour

INGREDIENTS

Cake base

  • 8 eggs
  • 100 g Erythrit-Stevia powder (you can add more to taste)
  • 100 g coconut flour
  • 70 g almond flour
  • 7 g baking powder
  • 160 g butter
  • 500 g rhubarb (3 sticks of rhubarb)
  • 400 g sour creme

Crumble

  • 100 g almond slivers
  • 50 g Erythrit-Stevia powder
  • 80 g butter

INSTRUCTIONS

  1. First lightly mix the 8 eggs with the Erythrit-Stevia powder with electric mixer on high speed. Add the butter and mix it.
    Then carefully add the the baking powder.
  2. Finally, add the almond flour and the coconut flour. Now mix well with the mixer.
  3. Pour it into the baking pan.
  4. Peel the rhubarb and cut it into pieces.
  5. Pour the sour creme even into the baking pan and then the rhubarb pieces on top.
  6. Bake for 20 minutes with 175 °C (350 °F).
  7. Mix butter, Erythrit-Stevia powder and the almond slivers to crumble.
  8. Now add the crumble on top of your cake and bake it for another 20 minutes.
  9. You can eat it warm or cold.