Rhubarb Cake
This cake is for all the rhubarb lovers out there!
3 cups diced rhubarb
3 cups fresh dates
1/2 cup sprouted buckwheat
1 cup almond pulp and 1 cup date powder for the bottom layer
Start by germinating your buckwheat. You can either soak it overnight before making your cake or you can decide to sprout it longer until the small roots appear. This usually takes 2 days of sprouting. Once that job is done, you can prepare your rhubarb by dicing it into smaller peaces. Set one cup aside and blend the rest with fresh dates and sprouted buckwheat and a bit of water if needed. Time to put the cake together! Take a medium sized round cake form and fill in the blend of almond pulp and date powder. Then scoop in the rhubarb date buckwheat blend together with the rhubarb dices you set aside. You can leave some for topping. Press the mix firmly into the form, decorate and put into dehydrator for 24 hours. A tip is to use parchment paper under the cake form cause it may leak. Enjoy !
Posted: 07/06/2020