Delicious Rhubarb, Pear and Almond Cake for Guilt-Free Indulgence

This Rhubarb, Pear, and Almond Cake is a diabetic-friendly dessert that offers guilt-free indulgence without sacrificing flavor.

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Prep Time 10

Cook Time 40

Cooling Time 20

Total Time 1 10

Servings: 8 slices

Course: Desserts

Cuisine: Cake

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 can Cooking spray Prevents sticking; use parchment paper for easier release.
80 g light margarine Adds moisture; can substitute with unsalted butter for richer flavor.
2/3 cup Natvia 100% Natural Sweetener Provides sweetness without sugar; adjust quantity if using other sweeteners.
1 tsp vanilla extract Enhances flavor; can substitute with almond extract.
2 eggs Binds the mixture; flax eggs can be a vegan variant.
2 very ripe pears, peeled and mashed Adds sweetness and moisture; can substitute with applesauce.
1 tbsp low-fat milk Moisture boost; can use any milk type or non-dairy alternative.
110 g wholemeal self-raising flour Provides structure and fiber; substitute with regular self-raising flour.
75 g self-raising flour Contributes to the cake’s rise; see note above for substitutions.
1.5 tsp ground cinnamon Adds warmth; nutmeg can be a good substitute.

For the Topping

250 g trimmed rhubarb, cut into 4cm pieces Provides tartness; can use tart apples or cranberries if unavailable.
1 tbsp flaked almonds Adds a crunchy topping; slivered almonds or pecans can be substituted.

Optional Finish

combined icing sugar and ground cinnamon For decorative finish; can omit.
vanilla ice-cream Optional accompaniment; low-fat frozen yogurt is an alternative.

Equipment

Mixing bowl
Electric mixer
Spatula
Cake Tin
sifter
Wire rack

Method

Step‑by‑Step Instructions

Preheat your oven to 170°C (fan-forced) and prepare a 20cm round cake tin by spraying it with cooking spray and lining with baking paper.
In a mixing bowl, cream together the softened margarine, Natvia sweetener, and vanilla extract using an electric mixer until light and creamy.
Add the eggs one at a time, mixing well after each addition until the mixture is smooth and fluffy.
Gently fold in the mashed pears and low-fat milk until fully integrated.
Sift in the wholemeal self-raising flour, self-raising flour, and ground cinnamon, stirring gently until just combined.
Spoon the batter into the prepared cake tin, smoothing the surface evenly.
In a small bowl, toss the rhubarb with the extra sweetener and arrange it on top of the batter, sprinkling flaked almonds over it.
Bake the cake in the preheated oven for 35-40 minutes, checking for doneness with a skewer.
Cool the cake in the tin for 20 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

Ensure margarine is softened for easier incorporation. Avoid overmixing flour for a tender crumb. Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.

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