CookEat Recipe
Rhubarb and Strawberry Coconut Mini Cakes
Strawberry and rhubarb pieces are folded through an oat batter hydrated with coconut milk. Vanilla flavours the mixture, which is baked in small square moulds and cooled before sharing.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use rhubarb stalks only, with all leaves discarded; trim and cut the stalks into 5 mm pieces. Rinse and hull the fresh strawberries, then cut into 5 mm dice.
Step 2
Use 180 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 4
Cream 150 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 250 ml coconut milk, 2 tsp vanilla. Use vanilla extract.
Step 5
Fold in 120 g rhubarb, 180 g strawberries, 180 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 220 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 7
Fill the wells two-thirds full. Bake 25-35 minutes, swapping the two trays after 15 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 8
Cool 10 minutes in the moulds and 10 on a rack. Divide the batch into 16 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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