Rhubarb & Ginger Cake Bars Recipe

Rhubarb & Ginger Cake Bars
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Some say he has 12 GCSE’s all in culinary science, and that he uses his protein fluff flexbowls as a face mask when chewing on grass fed sweet potato whilst watching Bob’s Burgers on Netflix. All we know is he’s called The Beltsander.

Line your belly with these moist Rhubarb & Ginger Cake Bars guaranteed to get you extra votes of admiration at your next protein party.


1.) Mix all the ingredients in a bowl except the egg whites

2.) Beat the egg whites until very stiff and gently fold into the other ingredients

3.) Bake at 160° for about 40 minutes or until a golden. You can check if it’s done by inserting a toothpick into the cake, if it comes out clean it’s done. If not it needs a little longer.

4.) Allow it to rest in the switched off oven for about an hour

Get Baking!

Try the recipe yourself! Post a picture of your creation to Facebook, Twitter or Instagram @bulkpowders_uk #bprecipes #bulkpowders

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Try it yourself

MACROS (whole cake)

Calories – 790

Protein – 74g

Carbs – 114g

Fat – 4g

Author: The Beltsander


120g self raising flour (can be substituted for Ultra Fine Scottish Oats)

1/2 teaspoon baking powder

400g chopped rhubarb

A thumb sized piece of root ginger grated

25g Apple Crumble & Custard Pure Whey Protein

100ml almond milk


Sweetener to taste:

3 x Egg Whites

250g 0% fat Greek yoghurt