Dessert
Rhubarb Cake
This rhubarb cake is going to be your new favourite recipe! It's made with Violife Creamy and VIOBLOCK and it will satisfy all your cravings!
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Cooking time1 hour
Prep time1 hour
DifficultyEasy
Servings8 portions
- 150 g Violife creamy original
- 180 g Violife vioblock
- 250 ml coconut milk
- 60 ml maple syrup
- 20 g fresh yeast
- 600 g spelt flour
- 1 tsp vanilla essence
- a pinch of salt
- 500 g rhubarb chopped
- juice of 1 lemon
- 1 tbsp maple syrup
- 150 g flour
- 100 g sugar
- 1 tbsp coconut milk
- sea salt
- 1 tbsp vanilla essence
- lemon zest from 1 lemon
- In a small saucepan on low heat, pour coconut milk, maple syrup and VIOBLOCK, until the coconut oil is melted. Add yeast and set aside for 10 minutes.
- Pour into a large mixing bowl along with flour, vanilla essence and salt and mix well to combine.
- Turn out onto a lightly floured surface and knead for about 10 minutes, until a dough forms.
- Place in a greased mixing bowl and set aside to rise.
- Using a rolling pin, roll the dough out again on a floured surface into a 30cm diameter circle. Place on a lined baking sheet and cover with a tea towel. Set aside to rise again for 30 minutes.
- Meanwhile, to make the rhubarb filling, in a bowl mix rhubarb, lemon juice and maple syrup.
- To make the streusel, in a bowl combine flour, sugar, VIOBLOCK, coconut milk and sea salt and crumble using your fingertips.
- To assemble, top the dough with the rhubarb filling and then scatter the streusel on top, grating between your fingers. Bake for 30-35 minutes.
- To serve, whisk together Violife Creamy, vanilla essence and lemon zest in a bowl and drizzle over the cake.
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