Organic gardening update - The rhubarb is ready!

Our first crop is ready!!! The rhubarb has done well this year.  

I have used some to make a rhubarb crumble cake - layers of cake, rhubarb compote and an oaty, crumble topping. It's dairy free, egg-free and no added sugar too so you can enjoy it guilt-free.  

Rhubarb crumble cake

You will need:-

For the cake
150g dairy free spread
15g stevia
egg substitute equivalent to 2 eggs
200g rice flour 
1tsp vanilla essence
6-8 tbsp organic unsweetened soya milk

For the rhubarb compote
1 very large stick rhubarb (or two medium), trimmed and cut into 2.5cm pieces
4 tbsp stevia or to taste
1/2 tsp ginger powder

For the crumble
50g rice flour
20g thick milled oats
50g dairy free 
2 tbsp stevia

Place the rhubarb in a saucepan with 2 tbsp water.  Bring to the boil, then turn the heat down and simmer for 5 minutes.  Stir in the stevia and allow to cool.
Meanwhile make the cake mixture.  Cream the dairy-free spread with the stevia. Add the egg substitute, rice flour, baking powder and vanilla and mix.  Add the unsweetened soya milk and mix to form a dropping consistency.  
Place the cake mixture in a 7 inch springform cake tin. Place the rhubarb compote on the cake mixture leaving a gap around the edges (otherwise the compote may burn).  
To make the crumble topping mix the oats and rice flour together add the dairy free spread and rub in until the mixture resembles breadcrumbs. Sprinkle over the fruit compote and place in a pre-heated oven at 200 degrees centigrade for 40 minutes until the crumble topping is golden.  Enjoy with custard made with organic soya milk.  

If you would like to see our organic gardening journey so far this year, please see the links below

'It's spring, the organic fruit and vegetable year begins!' -


Janet x 

Recipe Copyright © 2015 40plusandalliswell

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