Sugar Free Rhubarb Flatbread
Ingredients
Crust
- 180 g butter
- 80 g sour cream
- 1 teaspoon baking powder
- 400 g wheat flour
Cream
- 500 g sour cream
- 1 egg
- 1 glass allulose
- 600 g rhubarbs
- 1 teaspoon cinnamon powder (optional but highly recommended)
Instructions
Prepare the crust
- Either by hand or using a stand mixer, combine the ingredients of the crust. The dough needs to be uniform, non-sticking, and rather flexible.
- Take a baking tray, lined with parchment paper, and spread the dough evenly.
Prepare the cream
- In a medium-sized bowl, combine the ingredients of the cream until smooth and uniform. Make sure there are no clumps from the flour.
- Chop rhubarb rather finely (~0.5x0.5 inch) and mix with the cream.
Bake the flatbread
- Preheat oven to 355 ℉ (180 ℃). Distribute the rhubarb cream evenly on the surface of the crust.Sprinkle with cinnamon (optional).
- Bake for 50 minutes.
- Let it cool slightly and serve.
Video
Notes
- If the dough tears easily and is not flexible at all, it means there's too much flour in it. If the dough is sticky and rather wet, add more flour.
- For the best result, when spreading the dough onto the baking tray, shape a little edge all around so the cream doesn't touch the sides of the baking tray (this is optional though).
- The same recipe can be used with apples, raspberries, and other fruits or berries that are slightly sour.
- This flatbread tastes incredibly well on the first and the following day(s) when stored in the fridge. It only gets better!
- If you don't mind adding sugar instead of allulose, use an equal amount of sugar.
- Use fresh or frozen rhubarbs. It is advised to defrost them before baking and to remove the excess liquid.
