Sugar Free Rhubarb Flatbread

This rhubarb flatbread has a perfectly balanced sweet and sour flavor; it will warm you up and make you feel at home no matter where you are. AND it contains zero added sugars. It can't get better than that!

There's something magical about the snowy winter afternoons when you pour hot tea into your favorite mug, take the softest blanket and an inspiring book, and all of a sudden, all the hustle disappears, just like the muddy ground under the white blanket of snow. This is the moment to enjoy a sweet homemade rhubarb flatbread that brings up warm memories and makes you feel cozy and safe. This rhubarb flatbread will be your best companion on those winter days.

Why sugar-free?

Well, why use sugar if you can achieve the same level of sweetness without it?

Ever since we removed sugar from our meals, we have been experimenting with our once-favorite recipes to see if they could be kept on our menu with some adjustments. This is one of the "survivals" we incorporated into our sugar-free menu by replacing sugar with allulose. It doesn't always work, but it does perfectly for this recipe.

If you don't have allulose, feel free to use monk-fruit sweetener or a blend of both. However, allulose usually works best for baked products.

Ingredients

To make this rhubarb flatbread, you'll need the following ingredients.

For the crust:

• 180 g butter
• 80 g sour cream
• 1 tsp baking powder
• 400 g wheat flour

For the rhubarb cream:

• 500 g sour cream
• 1 egg
• 1 glass allulose
• 600-700 g rhubarbs (or apples/other fruits or berries that are rather sour)
• 1 tsp cinnamon powder (optional but highly recommended)

Instructions

• Start by making the crust: combine all the ingredients of the crust in a large bowl, using your hands or a stand mixer. It's great to make the dough with your hands by putting all your love into the process and feeling how flexible and responsive the dough is to your touch. 🙂
• Spread the dough onto a lined baking tray. The measurements of our baking tray are 13x15 inches, and this recipe will give you a nice thin crust with this tray size.
• Preheat the oven to 355 ℉ (180 ℃).
• Meanwhile, prepare the rhubarb cream: remove the skin from the rhubarbs and chop them into ~0.5x0.5 inch pieces. Take a medium-sized bowl and combine all the ingredients of the cream until smooth and uniform, then add the chopped rhubarb.
• Pour the rhubarb cream over the crust and sprinkle with cinnamon. Cinnamon is optional; however, we highly recommend adding it for that warm, Christmas-like feeling.
• Bake for 50 minutes (or until golden brown). The 50-minute timing has always worked perfectly for us.
• Enjoy with your favorite beverage!