Agave cake with rhubarb compote
Rhubarb is often referred to as the ‘pie plant’ due to its popular use in pies and desserts.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Agave cake with rhubarb compote
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
-
In a mixing bowl, cream together the agave syrup and butter. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
While the cake is baking, prepare the rhubarb compote. In a saucepan, combine the rhubarb, sugar, water, and lemon juice. Cook over medium heat until the rhubarb is tender and the mixture has thickened, about 10 minutes.
-
Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
-
Serve the agave cake with the rhubarb compote on top. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
