Coconut Cake with Rhubarb Compote

I picked the last of my rhubarb in my garden today and made this cake. The thinner and darker the stems are, the better the rhubarb taste is.  Although, the thin rhubarb of the Spring is the best, I know that there will be more rhubarb  in August and that is just fine with me.













Coconut Cake with Rhubarb Compote Serves 8-10 pers.

Coconut cake:

3 eggs

1 cup sugar

1½ cup coconut flour

Rhubarb Compote:

1½ lb. tender rhubarb, coarsely chopped

1 cup water

8 oz. sugar

1½ tbsp, powdered gelatin

Garnish; Mint leaves

Preheat oven to 350°F.

To make the cake, whisk eggs with sugar with a hand mixer. Add coconut flour and mix well. Pour cake batter into a buttered baking pan. Bake the cake 15-20 minutes. Let cake cool completely.

To make the compote,  cook the water and sugar until the sugar is melted.. Add rhubarb pieces and cook 5-6 minutes over a very low heat. Remove from the heat and transfer rhubarb pieces carefully to a serving bowl. Reduce syrup slightly by cooking for a few minutes. Sprinkle the gelatin into the syrup and if the syrup is still to hot, place in the refrigerator 5-6 minutes. Keep an eye on the syrup. Be careful that the syrup does not becomes to stive.

To serve, arrange rhubarb pieces on top of the cake. When the syrup is just right, pour the syrup over the cake. Garnish with fresh mint. Can be eaten right away with whipped cream or sour cream  or place in the refrigeration a few hours before serving. Ice cream can also be eaten with this cake.

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