Rhubarb Cake Trifle

by Edward Daniel 16 June 2018

written by Edward Daniel 16 June 2018

Rhubarb Cake Trifle started out as an experiment. I wanted the crumbly texture of a cake but I also wanted a creamy flavour. I like the fact that I have raw rhubarb in this dish. Not only is the rhubarb crunchy when raw but it has lush tasting delicacy.

Serves: 12 Prep Time: 45 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the trifle topping
1kg rhubarb
200g unrefined raw coconut sugar
500ml vegan milk (I really like the flavour of Tiger milk)
For cake
150ml olive oil
100ml coconut oil, melted
100g unrefined raw coconut sugar
400g flour
100ml filtered water
4tbs flaxseeds, ground
2tbs bicarbonate of soda
2tbs cider vinegar

Instructions

Preheat oven to 180 degrees Celsius.
Line a cake tin with olive oil. Place baking paper so that it covers the bottom and sides.
In a food mixer combine the oils with the sugar. Add the flour, water and flaxseeds. Continue whizzing.
Add the bicarbonate of soda and vinegar. The batter should start to fizz.
Transfer the batter to the cake tin. Cover the top with aluminium foil. Bake in the oven for about 25 minutes. You want to ensure that the cake remains moist and do not worry if the skewer does not come out clean.
Remove from the oven from the oven and set to one side. Turnover into a large deep serving dish.
Combine the topping comprising the rhubarb, sugar and milk in a blend. Pour over the cake. Allow to soak about an hour before serving.

Rhubarb Trifle

Rhubarb Cake Trifle

Ingredients

Instructions

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