We all know lemon drizzle cake but this one has rhubarb and rose as the stars of the show.
Makes an 8” round cake
Rhubarb Rosewater Drizzle Cake Recipe
We all know lemon drizzle cake but this one has rhubarb and rose as the stars of the show. Makes...
Ingredients
For the Cake
| 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 |
Rhubarb Topping
| 400g | fresh rhubarb |
| 3 tablespoons | sugar |
| 1 | star anise |
| 2 tablespoons | Steenbergs Organic Rosewater |
| 3 tablespoons | water |
Drizzle Topping
| 100g | vegan spread |
| 200g | icing sugar |
| 1 teaspoon | Steenbergs Organic Rose Water |
| 2 teaspoons | dairy free yoghurt |
Method
- First cut, wash and slice rhubarb and put into a pan
- Add the sugar, star anise, organic rosewater and water to the pan
- Cook till tender but not to mushy
- Strain and cool ready for the top of cake
- Add all ingredients on the cake list and combine till there are no lumps, beat till smooth
- Pour into a 8”
- Cook at 180’c for 16-20 minutes
- Cool in the tin
- When cool top with the rhubarb mixture
- Drizzle topping
- Mix the vegan spread, icing sugar, rosewater, yoghurt with a whisk until silky smooth
- Pour over the rhubarb on the cake
- Slice and enjoy
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