I started with a plum torte recipe.
- a few drops of liquid stevia (optional)
- 4 stalks of rhubarb
- 1/2 cup unsalted butter
- 2/3 cup agave syrup
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 2 egg whites
- 1 egg
- 1/2 cup rye flour
- 1/2 cup + 2 tablespoons whole wheat flour
- 1 teaspoon baking powder
Preheat the oven to 350°F/180°C. Put baking paper in the bottom of a springform pan and grease it.
Dice the rhubarb. Boil it in a pan with a bit of water until it is slightly soft. Drain excess water and sweeten to taste with stevia. It should be a bit sour, as a foil to the sweeter cake.
While the rhubarb is cooking, cream the butter and agave syrup. Add the salt and almond extract and then beat in the egg whites, followed by the whole egg. Sift in the flours and baking powder and beat until well blended.
Spread the batter over the bottom of the pan. It won’t cover the pan much. Take the rhubarb mix and spread it on top of the batter, then run a knife through to slightly swirl the rhubarb into the batter. Don’t mix it very much.
Bake for about 55 minutes, until the rhubarb starts to look mostly firm and a toothpick inserted in the cake doesn’t have batter on it. Cool before removing from the pan.