Desserts
Low-carb rhubarb tart
Tart rhubarb goes well with an almond crust and a soft quark filling. Erythritol adds sweetness.
Servings in this printout: 8
Ingredients
- 150 g almond flour
- 60 g melted butter
- 1 egg for the crust
- 250 g rhubarb
- 150 g quark
- 2 eggs for the filling
- 70 g erythritol
- 1 tsp vanilla extract
- 1 tbsp psyllium
Method
- Preheat the oven to 180 °C and grease a tart dish about 22 cm across.
- Mix the almond flour, melted butter and one egg. Press the mixture into the base of the dish.
- Chop the rhubarb into small pieces. Mix the quark, two eggs, erythritol, vanilla and psyllium.
- Spread the rhubarb over the crust and pour the quark filling on top.
- Bake for 30–35 minutes, until the filling is set. Let cool before serving.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 3.46 g
- Total carbohydrates (incl. fibre and polyols)
- 15.59 g
- Protein
- 8.47 g
- Fat
- 17.59 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- almond flour · A suitable GI value was unavailable for this ingredient.
- rhubarb · A suitable GI value was unavailable for this ingredient.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · ≈ 1.33 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
Raparperille ja rahkalle käytetään ryhmä-GI-arvioita. Vaniljauutteen koko punnittu massa toimii hiilihydraatin ylärajana.
GI-unmatched available carbohydrate omitted, up to 1.8 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 150 g · almond flour
- 60 g · melted butter
- 1 · egg for the crust
- 250 g · rhubarb
- 150 g · quark
- 2 · eggs for the filling
- 70 g · erythritol
- 1 tsp · vanilla extract
- 1 tbsp · psyllium
Preheat the oven to 180 °C and grease a tart dish about 22 cm across. Mix the almond flour, melted butter and one egg. Press the mixture into the base of the dish. Chop the rhubarb into small pieces. Mix the quark, two eggs, erythritol, vanilla and psyllium. Spread the rhubarb over the crust and pour the quark filling on top. Bake for 30–35 minutes, until the filling is set. Let cool before serving.
Separate version amounts and preparation
Servings for these amounts · 8
- 150 g · Itse jauhettu kuorellinen manteli
- 60 g · Sulatettu voi
- 55 g · Kananmuna pohjaan
- 250 g · Raparperi
- 150 g · Maustamaton maitorahka
- 110 g · Kananmunat täytteeseen
- 70 g · Foodin-erytritoli
- 5 g · Punnittu vaniljauute
- 7.5 g · Psyllium
Punnitse kuivat, paahtamattomat mantelit kuorineen ja jauha ne. Käytä kaikki jauhettu manteli. Sekoita manteli, sulatettu voi ja pohjan muna ja painele vuokaan. Levitä paloiteltu raparperi pohjalle. Sekoita rahka, täytteen munat, Foodin-erytritoli, punnittu vaniljauute ja psyllium. Kaada täyte päälle ja paista 180 °C:ssa 30–35 minuuttia. Jäähdytä.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- RAPARPERI (rhubarb, edible vegetable stalk) · 5.5 g saatavaa hiilihydraattia / 100 gCARBOHYDRATE
- VOI · 0.8 g saatavaa hiilihydraattia / 100 gCARBOHYDRATE
- RAHKA, MAITORAHKA, MAUSTAMATON, RASVAA <0,5 % · 3 g saatavaa hiilihydraattia / 100 gCARBOHYDRATE
- KANANMUNA, KUORETON · 0.3 g saatavaa hiilihydraattia / 100 gCARBOHYDRATE
- Psyllium, uncooked · 1 g saatavaa hiilihydraattia / 100 gCARBOHYDRATE
- Raw dried whole almonds, freshly ground with skins and all fat retained · 5.2 g saatavaa hiilihydraattia / 100 gCARBOHYDRATE
- Foodin Erytritoli, Luomu 200 g · 100 g saatavaa hiilihydraattia / 100 gCARBOHYDRATE
- International tables of glycemic index and glycemic load values 2021: a systematic review · Category mean, not a measured GI for the recipe's cream cheese.PUBLISHED_CODING
- International tables of glycemic index and glycemic load values 2021: a systematic review · Very broad category proxy. It may poorly represent individual non-starchy vegetables and is shown with low confidence.PUBLISHED_CODING
- Punnitun vaniljauutteen massavaraus · 5 g jaettuna kahdeksaan annokseen.BOUND
Notes
Rhubarb is tart. Adjust the sweetener to taste. The filling firms up as it cools.