Rhubarb cake with vanilla custard

This is a recipe for a rhubarb cake, low carb and gluten free.

Rhubarb cake with vanilla custard


½ dl water
300 rhubarb
3 tablespoons tagatose
½ dl coconut flour
½ dl almond flour
1 teaspoon baking powder
1 teaspoons cinamon
1 tablespoons husk fiber
1-2 tablespoons tagatose
1 teaspoons baking powder
½ dl lukewarm milk
3 eggs from linseed fed hens
25g melted butter or canola oil

Cut the rhubarb into small pieces and boil it together with 3 tablespoons tagatose and ½ dl water in a small pot for about 3-5 minutes. Mix all the other ingredients to a smooth batter. Fold in almost all of the rhubarb and the rhubarb syrup and spread the batter in a cake tin. The rest of the rhubarb goes on top. Bake the cake for 20 minutes at 160 degrees Celsius.


Vanilla custard:

3 egg yolks
1 ½ dl cream
1 ½ dl milk
½ tablespoon tagatose
1 teaspoon locust bean gum
¼ vanilla pod

Split open the vanilla pod and scrape out the seeds. Mix the vanilla with the cream and milk and bring it almost to a boil. Keep it on low heat for ten minutes. Beat the egg yolks and tagatose until its fluffy. Pour the hot liquid over the eggs and whisk well. Pour the mixture back into the pot together with the locust bean gum, and continue to whisk until it thickens. Use a hand blender to make sure its no lumps and let it cool down. Keep the sauce in the fridge until the cake is ready.

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