Sugar-free rhubarb pie & cardamom and vanilla nicecream
Rhubarbs are really close to my heart, because when I was a kid we had a big, overgrown, and poorly tended rhubarb bush in our garden and I absolutely loved it. I can't remember the first time I ate rhubarb, but neither can I remember a time when I didn't love rhubarb.
It's always been one of my absolute favourite flavours in desserts, mainly because it isn't overly sweet and has that interesting tanginess to it, which works brilliant when paired with sweet vanilla icecream or whipped cream, which is how we used to eat it when I was young.
So this pie is something of an homage to that time and to basically all of my favourite dessert flavors (rhubarb, cardamom and vanilla). But being Cake and beans we've dropped the sugar in this recipe and dialed down the sweetness a bit – but not too much of course, it's still a dessert and the sweetness comes from a solid dash of honey and also the bananas in the nicecream which you can (and should) pair this pie with.
Have fun cooking it, but more importantly, enjoy eating it!
15 + 30 min / 10-12 pieces
4 big stems of rhubarb
5,5 dl almond flour
2,5 dl wheat flour
1,5 tbsp baking powder
1,5 tbsp (ground) cardamom
2 tsp (ground) cinnamon
2 tsp (real) vanilla powder
a big pinch of salt
2 dl almond-milk
4 tbsp coconut oil
4 tbsp honey
Turn your oven on to 180 °C.
Wash your rhubarb (slice off the ends if they're a bit dodgy, otherwise leave them on) and slice two of the stems into thin slices and the other two into thicker chunks (approx. 1-2 cm thick). Place them to the side while you prepare the batter.
Blend the dry ingredients in a bowl until combined evenly.
Then in a separate bowl, whisk the eggs until fluffy with an electric whisk. Then add the rest of the wet ingredients and give it a give whisk until everything is combined.
Pour the flour and spice mixture over the eggs and fold everything together with a spatula until you have an even mixture.
Combine the thinly sliced rhubarb into the mix and then pour everything into a 25 cm x 35 cm baking tray lined with baking paper. And don't worry if yours isn't exactly that size, you'll just get a different thickness than us, so no stress.
Sprinkle over the rest of the rhubarb and bake in the oven for 25-30 min until golden brown. Take out and let cool down for a few minutes.
Enjoy with a freshly made batch of cardamom and vanilla nicecream (recipe below!).
Cardamom & vanilla nicecream
5 min + 8 h / For two
Sugar free, Gluten free, Vegan
2 frozen bananas
1 tsp (ground) cardamom
1 tsp (authentic) vanilla powder