Sugar-Free Rhubarb Sheet Cake
This sugar-free rhubarb sheet cake pairs soft, tender cake with a creamy sour cream and rhubarb layer, finished with a sprinkle of cinnamon. Tart rhubarb, smooth cream, and warm spice make every bite perfectly balanced.
Ingredients
Crust
- 7 oz (200 g) butter
- 3 oz (85 g) sour cream
- 1 teaspoon baking powder
- 3 ¼ cups (400 g) wheat flour
Cream
- 18 oz (500 mL) sour cream
- 1 egg
- 1 glass allulose
- 21 oz (600 g) rhubarb
- 2 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.
- Bake for 50 minutes.
- Let it cool slightly and serve.
Video
Notes
- If the dough tears easily and isn't flexible, it means there's too much flour in it. If the dough is sticky and rather wet, add a little more flour.
- For best results, when spreading the dough onto the baking tray, shape a small edge all around it to prevent the cream from touching the sides of the tray.
- The same recipe can be made with apples, raspberries, and other fruits or berries that are on the tart side.
- This flatbread tastes incredible on the first day and is even better the next day when stored in the fridge. It only gets better!
- You can use either fresh or frozen rhubarb. If using frozen rhubarb, thaw it only slightly – just until the pieces begin to separate – rather than defrosting it completely. This helps prevent excess moisture.
