Ingredients
Scale
- 1 1/4 cups rhubarb (cut into 1/2-inch pieces)
- 3/4 cup sweetener
- 4 eggs (room temperature)
- 1/2 cup butter (melted and cooled)
- 1/4 cup cream cheese (softened)
- 1/4 cup almond milk
- 2 cups almond flour (superfine)
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1 tbsp vanilla essence
- 1 tsp almond essence
- 1/4 tsp salt
- 1/2 cup almond flour (for crumb topping)
- 1 tbsp coconut flour (for crumb topping)
- 2 1/2 tbsp butter (cold and cubed for crumb topping)
- 2 tbsp sweetener (for crumb topping)
- 1 1/2 tsp cinnamon (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a mixing bowl, combine melted butter, cream cheese, and sweetener until smooth. Add eggs one at a time, whisking well after each addition. Mix in almond milk and essences.
- In another bowl, whisk together almond flour, coconut flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Gently fold in chopped rhubarb using a rubber spatula.
- For the crumb topping, mix almond flour, coconut flour, sweetener, cinnamon, and cold cubed butter until crumbly.
- Pour batter into the prepared pan and sprinkle crumb topping evenly over it. Bake for 30-35 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg