A Photo Of Rhubarb Cake.

April 25

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CBD-Infused Rhubarb Olive Oil Cake

By Harrison Payton

April 25, 2021


Relax And Enjoy The Bounties of Spring With This Tasty CBD Rhubarb Cake Recipe

Despite its somewhat strange appearance, rhubarb makes for some fantastic sweet treats every spring and summer. What better way to treat yourself to some of nature’s goodness than with…some of nature’s goodness? We’ve added our Fresh Orange CBD Oil Tincture to this recipe, so you can gain some of the calming effects while you indulge in this delectable springtime treat. It’s fluffy and light and packs some serious fruit and tart flavor. It’s even vegan! Let’s get right to it.

Rhubarb makes for a tasty plant-based treat!
Rhubarb makes for a tasty plant-based treat!

What You’ll Need

Cooking Equipment

  • Baking Paper
  • 20 x 30cm sheet pan
  • A small or medium pot

Ingredients

Cake Ingredients

  • ¼ tsp bi-carb soda
  • 150 ml olive oil
  • 16 servings of CBD tincture oil
  • 1/12 tsp baking powder
  • 350g plain flour
  • 1 tsp lemon zest
  • 250g caster sugar
  • 1 tsp vanilla
  • 365 ml soy milk
  • 30g flax meal

Rhubarb Ingredients

  • 400g or one bunch of rhubarb
  • 1 tbsp lemon juice
  • 60g caster sugar

The Baking Begins!

  • Line your pan with your baking paper and preheat your oven to about 180°C

Rhubarb

  • Be sure to peel your rhubarb before you begin. Prior to cooking the rhubarb until it’s soft, you’ll want to cut it into pieces that will be perfectly sized for your pan. Soak these cut pieces in your lemon juice and sugar. Cook them until they are tender

Cake

  • Mix your soy milk, vanilla, and sugar into a bowl and heat it until the sugar has melted.
  • While that is being heated, mix 8tbsp of water with the flax meal. Once it has absorbed all the water, add the above-mentioned milk mixture and the rest of the cake ingredients. You’ll want to mix these all until they are pretty smooth.
  • Pour this mixture into your sheet pan.
  • Top with your prepared rhubarb and bake for roughly 25 to 30 minutes.

 

Note: This recipe was inspired by Victoria’s here.

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