Rhubarb, Pear And Almond Cake Recipe Recipe | Better Homes & Gardens Australia
This rhubarb, pear and almond cake recipe is a lighter twist on a classic fruit and nut cake, featuring Natvia!
Ingredients
- Cooking spray
- 80g light margarine
- 2⁄3 cup Natvia 100% Natural Sweetener, plus 1 tbsp extra
- 1 tsp vanilla extract
- 2 x 50g eggs
- 2 very ripe pears, peeled, mashed
- 1 tbsp low-fat milk
- 110g (¾ cup) wholemeal self-raising flour
- 75g (½ cup) self-raising flour
- 1½ tsp ground cinnamon
- 250g trimmed rhubarb, cut into 4cm pieces
- 1 Tbsp flaked almonds
- Combined icing sugar and ground cinnamon, to serve (optional)
- Vanilla ice-cream to serve
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