Danish Rhubarb Cake - A Traditional No Bake Cake - Rabarberkage

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds healthy fats while margarine can be more economical.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness while brown sugar is often less expensive.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and nutritious, but all-purpose is more economical.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a healthy vegan alternative, while egg substitutes can be more affordable.

Preheat the oven to 180°C (350°F).

Grease a baking dish with butter.

Chop rhubarb into small pieces and set aside.

Cream butter and sugar in a mixing bowl until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract until combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Fold in the chopped rhubarb gently.

Pour the batter into the prepared baking dish and spread evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the dish for 10 minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Allergens