40 Minutes / Serve 6-10
Rhubarb: 3-4 large stalks, 3 tbsp coconut blossom sugar, 1 tbsp lemon juice, 1/2 tsp vanilla powder.
Maqui cream: 5 g maqui powder, 30 g cornflour, 2 tbsp coconut blossom sugar, 1/2 tsp vanilla powder, 400 ml almond milk
Cake: 130 g rice flour, 100 g almond flour, 120 g coconut blossom sugar 1 heaped tsp baking powder, 18 g ground flax seeds, 6 tbsp water, 120 ml olive oil, 100 g coconut yoghurt
Crumble: 50 g rice flour, 20 g coconut blossom sugar, 20 g almond flour, 30 g coconut oil (not melted).
Slice the rhubarb about 2 cm long and toss with sugar, vanilla and lemon. Set aside for about 30 mins to marinate.
For maqui cream, combine all the dry ingredients and slowly pour in the almond cream stirring all the time. Place on medium - high heat, stirring all the time, till it boils and thicken to a cream. Set aside to cool.
Preheat the oven to 180C. For the olive oil cake, combine ground flax seeds with water and set aside to thicken, 5-10 minutes.
In a bowl combine all the dry ingredients stirring well so there are no lumps. Mix the flax seeds with olive oil and coconut yogurt, then stir into the dry ingredients.
For the crumb, rub cold coconut oil with dry ingredients till crumbs form. Line a 24 X 34 cm baking sheet with baking paper and spread the oilve oil cake on the bottom, followed by maqui cream and arranged (or scattered) rhubarb and finally the crumb.
Bake for about 45-50 minutes. Serve hot or cold, alone or with extra coconut yogurt or whipped coconut cream.