What would you make when you have only one stick of rhubarb in your refrigerator? Most of the time I cook rhubarb with some apples and dried fruits and make some compote to go with vanilla ice cream or plain yogurt, but one stick of rhubarb? Surely it is too small quantity to make a dessert. Rhubarb contains lots of moisture and that is why it is suitable to use for making compote. I thought it would be great if I could use the juice from it to moisten a cake.
In my mind rhubarb is also strongly connected with crumble, so I got the image that juicy rhubarb compote on top of a well baked cake with a cluster of crumble on the top too … So basically I decided making a cake with compote and crumble, with everything combined together 🎂
Apple & Rhubarb Coconut Crumble Cake
Oh, you think it looks like a pizza more than a cake? Well I used a thin round tin for making a tart. You can make this in any shape.
- 1 large Egg
- Sugar 50g
- Self-raising Brown Flour 60g
- Self-raising Plain Flour 40g
- Almond Powder 30g
- Bicarbonate of Soda 1/2 tsp
- Vanilla Extract 1 Tsp
- Coconut Oil 50g
- Soy Milk 2-3 Tbsp
- Apple 1/2
- Rhubarb 1-2 stick
- Coconut Oil 10g
- Desiccated Coconut 2Tbsp
- Plain Flour 2Tbsp
- Sugar 1 Tbs
(Make Rhubarb Compote) Cut Rhubarb into 2cm length and place in a saucepan. Sprinkle 2 Tbsp of sugar and leave it until some moisture comes out from Rhubarb. Cook in medium heat with a lid on until it becomes soft. Leave it to cool.
Beat an Egg with Sugar in a bowl until it becomes slightly white & fluffy texture. Soften Coconut Oil (if it is solid melt the oil in a hot water bath) and combine well with the egg mixture. Add in Vanilla extract.
Sieve all the dry substances and add into the mixture. If the texture is too hard add 2-3 Tbsp of Soy Milk. Combine the mixture well and spread it into a tart tin with a baking sheet.
Add Rhubarb compote and Apple cubes (cut into small cubes about 1cm) on top of the cake mixture.
(Make Crumble) In the same bowl which was used for making the mixture add all the ingredients and make the crumble. Sprinkle the Crumble on top of the cake with Rhubarb and Apple and bake in a pre-heated oven at 180℃ for about 25 minutes. Check with a skewer test if it’s baked.
Remove the tin from the over but leave the cake in a tin until it cools down.
I used Coconut Oil instead of butter and also Soy Milk and not Cow Milk, so this cake is Dairy free.
It is a moist and slightly crunchy cake and good for with a nice cup of tea. 🙂