RHUBARB CAKE RECIPE

Ah! I see you have found your way to the cake recipe.

So here is how I made it. 

I started off by cracking 6 eggs into a bowl and mixing them. 

I added 1 cup of whole wheat flour. 

1 Tablespoon of baking soda.

2 Tablespoons of Chia Seeds

Sprinkle of nutmeg

Sprinkle of cinnamon

A hint of vanilla

About 2 cups of frozen raw rhubarb which I microwaved until thawed. 

About 1/3 cup of steel cut oats

I greased a glass dish with margarine (use whatever you normally use)

 

Bake in the oven at 375 F for 20 minutes, check the center with a toothpick

While it was baking, I took about 1/2 a 750ml container of greek yogurt and put it in a dish, and mixed into a scoop of vanilla protein powder.

If you want more of an ice cream consistency, set this in the freezer for about 10 min and stir it up. 

I added 1/2 of the cake into the dish with greek yogurt and protein powder. 

Final outcome:

This cake-inspired dish had *approx* :

985 Calories

87.1g protein

20g fat

112 carb

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