Sugar-Free Strawberry Rhubarb Cake

This is adapted from a recipe by Jerrelle Guy in the NY Times. I added rhubarb and vanilla and removed the sugar, using Allulose instead.

Serves 4

• 3⁄4 lb rhubarb, trimmed and sliced into 1” pieces on an angle to make

• 1⁄2 cup 3-4 oz strawberries, trimmed and quartered, about 1⁄2 cup

• 1 c Allulose, divided

• 5 T unsalted butter, melted, plus more for greasing the dish

• 1 t vanilla bean paste

• 1⁄4 t kosher salt

• 1⁄2 c all-purpose flour

• 3⁄4 t baking powder

• 1⁄3 c heavy cream or whole milk

• Vanilla ice cream for serving (optional)

Preheat oven to 350 degrees. Butter a 6” cake or pie pan, oval baking dish, or 4 ramekins. Place strawberries in a medium bowl with 2 tablespoons Allulose. Use a fork to mash some of them, releasing juice.

In a medium saucepan, combine 4 tablespoons Allulose with the rhubarb and cook over medium heat until the rhubarb softens slightly. Remove from the heat and add to the bowl containing strawberries.

In a small bowl, whisk together the butter, remaining 1⁄2 cup Allulose, vanilla, salt, and cream or milk until smooth. Stir in the flour and baking powder until a uniform batter is formed. Pour into the prepared pan or divide equally into ramekins.

Spoon the fruit and juices over the batter. Bake for 20-30 minutes (ramekins will take less time) until the cake is lightly browned around the edges and a toothpick inserted into the middle comes out clean.

Serve warm with vanilla ice cream or whipped cream.