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Rhubarb Flan

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2 cups (500 ml/250 g) coarsely ground whole wheat flour
½ tsp (2 ml) baking powder
3 tbsp (45 ml) sugar
Pinch salt
½ cup (125 ml/125 g) margarine
½ tsp (2 ml) grated lemon zest
1 large egg


⅔ cup (150 ml/750 g) finely sliced rhubarb
½ cup (125 ml/150 g) strawberry jam (60% fruit)
2 eggs, separated
⅓ cup (75 ml/100 g) liquid honey
½ cup (125 ml/125 g) low-fat quark or puréed cottage cheese
1½ cups (325 ml/100 g) ground almonds
Pinch ground cinnamon


Serves: 12


Combine flour, baking powder, sugar, salt, mar­garine, lemon zest and whole egg. Knead, wrap in plastic wrap and refrigerate for 1 hour.

Combine rhubarb and strawberry jam and set aside. Beat the egg whites until stiff and refriger­ate. Whisk the egg yolks with the honey until frothy. Stir in quark, almonds and cinnamon.

Preheat the oven to 325°F (160°C). On a floured surface, roll out the dough until thin. Cut out a 10 inch (25 cm) circle and place in a 10 inch (25 cm) springform pan. Roll the remaining dough into a rope and press into the sides of the pan. Distribute the rhubarb mixture over the dough. Fold the egg whites into the quark mixture and spread smoothly on top. Bake for 40 to 45 minutes. Leave to cool, then cut into 12 pieces.

Per serving:- approx. 290 calories 8 g protein, 15 g fat, 21 g carbohydrates

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