My Scary Baking Attempt: Low-Sugar Lemon Rhubarb Cake

My neighbor tells me the advice she gives to her daughter to “try one thing each day that scares you.”

We’re standing over her rhubarb patch where she’s harvesting rhubarb for me to use.

“Using rhubarb scares me,” I say. “That will be my scary thing today.”

I take the rhubarb home and search for sugar-free or low sugar recipes (because my family is trying to cut down on sugar). I find this delicious low-sugar Strawberry Rhubarb Crunch recipe, but I don’t have any oats.

Instead, I do something scary: I improvise.

I toss into my bowl the following: 2 cups chopped rhubarb, 2 cups frozen mixed berries, the juice from a lemon, a tablespoon honey, a teaspoon vanilla, a cup flour, 1/2 cup stevia, a cup of greek yogurt, a teaspoon cinnamon, 2 eggs, and 1/4 cup milk.

I bake the glorious batter at 350 degrees for 40 minutes. It comes out deliciously thick, moist, tart, and yummy. If you want it sweeter, add in some sugar or more stevia. One could also sweeten it up with some ice cream or whipped cream, but again, I love tart things.

Enjoy! And now I’m on to try some other scary feat!

A Low-Sugar Rhubarb Cake 


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