Food Pharmacy, Recipes

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Rhubarb cake with cardamom

If you’re going to bake just one rhubarb cake this year, this is it. Whatever the reason, it’s not our fault, but just bake this one. We were sighing and whimpering for more while we were eating it. This combination of almonds, rhubarb, honey and cardamom is simply unbeatable.

Do you remember our delicious plum cake? This is a variation on it. But we made a double batch of the batter to get a proper height for the cake, and then we cooked it together with a divinely good rhubarb compote with rhubarb, cardamom, honey and lemon zest.

Of course, we made sure to fiber boost our rhubarb cake with our own fiber blend Gut Flora Fibers (adlink). Even when it comes to baking, nothing will stop us – our fibers are obviously going into everything to the great joy of our good bacteria.


Rhubarb cake with cardamom

  • By : Food Pharmacy
  • Servings : 1 cake 1x


Almond cake

200 g melted coconut oil

4 eggs

1/2 cup honey

1 cup almond flour

1/2 cup buckwheat flour

1 tbsp Gut Flora Fibers

1 teaspoon baking powder

Rhubarb compote

4 rhubarbs

lemon zest from 1/2 lemon

1 teaspoon cardamom

1/4 cup honey


Set the oven to 160 °, bring out a saucepan and melt the coconut oil. Whisk together the eggs and honey in one bowl and mix all the dry ingredients in another. Gently stir the melted coconut oil into the egg mixture and then continue by adding the dry ingredients. Stir slowly until you have a smooth batter.
Take out a springform pan with a removable bottom and grease it with coconut oil before you flour it with a little almond flour. Fill the mold with batter.
Wash and cut the rhubarb into smaller pieces and place in a saucepan with cardamom, lemon zest and honey. Bring to the boil and simmer under the lid for about 10 minutes. Remove the pan from the heat and spoon the rhubarb compote onto the cake batter. Bake the cake for 40 minutes and take it out when it has stopped and got a little colour. Be careful not to burn it!




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