Mixed Berry & Rhubarb Cake Recipe
Prep time: 15 minutes | Cooking time: 40 minutes | Serves: 8 slices
Gluten Free | Vegan Friendly | Dairy Free | Free from Refined Sugar
A wholesome alternative recipe to use up the rhubarb in your garden. Healthier than a crumble, this mixed berry and rhubarb cake slice has the texture and flavour of a fruity bread.
Mixed Berry & Rhubarb Cake Tasting Notes
A fresh, fruity flavour that’s less like a sweet and more like a bread recipe packed with goodness. It has a crunchy edge to it that’ll remind you of a seeded loaf, with a slightly bitter finish that gives it a wonderful balance. You can sweeten up this recipe by drizzling it with a little maple or honey.
For harvesting Rhubarb:
Leave the vegetable to grow for one year before you harvest, then take the three largest stalks – wait for the leaves to fully open before you harvest the stalks between May and August. Gently twist the stems away from the base to harvest them.
- Rhubarb leaves are toxic – leave them out of your recipe
- Contains lots vitamins B, C and K, and minerals like magnesium, potassium, manganese and protein
- High in antioxidants
- The high fibre content helps to improve digestion, manage cholesterol and reduce the risk of heart disease
- Good source of dietary fibre
- High in polyphenols that may have positive effects on the heart
For the stewed fruit:
- 500g Rhubarb
- 150g Mixed Berries
- 1 tbsp Coconut sugar
- 80ml water
For the cake:
- 2 tbsp psyllium husks
- 250ml water
- 80g Gluten free Oats
- 60g Ground Almond
- 60g Cashews
- 25g Sunflower seeds
- 25g Pumpkin seeds
- 20g Coconut flakes
- 50g Quinoa – get British/Irish grown quinoa if possible. Imported quinoa often makes life more difficult for native communities as it pushes up the price of a staple food.
- 30g Dried Dates
- 1/2 Banana
- 420g Stewed Fruit
- Melted white chocolate for decoration (optional)
To stew the fruit
Chop the rhubarb into chunks. Place rhubarb, mixed berries, coconut sugar and water in a large pot, bring the water to boil and turn down to simmer. Continue simmering until the fruit breaks down to form a compote. Place to the side and allow to cool.
You will have extra left over from this recipe, which you could use on porridge or with yoghurt and granola.
For the rhubarb cake
Preheat your oven to 180℃. Place the psyllium husks in a bowl with water and allow to soak. It should create a gel like consistency.
Place the cashews, sunflower seeds, pumpkin seeds, quinoa into a blender. Pulse briefly to break up the larger elements. It doesn’t need to be as fine as flour, as it’ll give a better crunch this way. Separately, do the same with the dates to break them up, or you can finely chop them.
In a bowl, mash the banana, then mix in the psyllium husks and 370g of stewed fruit. Place the rest of the fruit to the side for later, then mix in all of the other ingredients. You should end up with a doughy ball – not too wet but not dry. If it seems too dry, add a tablespoon of water and mix some more, until you get to the desired texture. If it seems too wet, add more ground almonds.
Line a large brownie tin with baking paper and place the mix inside. Spread out evenly. Expect this rhubarb cake slice to bake to roughly 1 inch thick. Once in the tin, pour over the remaining stewed fruit (decoratively, if you like). Place in the oven and bake for 40 minutes.
When baked: Take the finished mixed berry and rhubarb cake slice out and place on a cooling rack for 10-15 minutes before serving. Once cooled, drizzle the white chocolate over and allow to set.
Great on it’s own, with a custard, or served with a side of coconut ice cream.
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