We all know lemon drizzle cake but this one has rhubarb and rose as the stars of the show.
Makes an 8” round cake
We all know lemon drizzle cake but this one has rhubarb and rose as the stars of the show. Makes...
200g | self raising flour |
120g | caster sugar |
100g | vegan spread |
2 tablespoons | soya yoghurt (we like the dairy free coconut yoghurts) |
¼ cup | rapeseed oil |
1 teaspoon | baking powder |
1/2 teaspoon | organic vanilla extract |
400g | fresh rhubarb |
3 tablespoons | sugar |
1 | star anise |
2 tablespoons | Steenbergs Organic Rosewater |
3 tablespoons | water |
100g | vegan spread |
200g | icing sugar |
1 teaspoon | Steenbergs Organic Rose Water |
2 teaspoons | dairy free yoghurt |
We all know lemon drizzle cake but this one has rhubarb and rose as the stars of the show.
Makes an 8” round cake
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