Coconut Cake With Rhubarb

1. Preheat the oven to 350 F.

2. Spray a baking sheet with sides or large casserole dish with oil.

3. Line the dish or sheet with baking parchment.

4. Clean and slice the rhubarb to lengths that will fit in the dish or on the baking sheet.

5. Measure the tofu and puree.

6. Add coconut milk and oil and mix.

7. Add the sugar coconut flakes and flavorings.

8. In a separate bowl, mix the dry ingredients.

9. Add the wet ingredients to the dry and mix.I use a spoon as it goes quickly and is not stiff or difficult to do.

10. Pour the batter onto the cookie sheet or in the baking dish.

11. Lay the slices of rhubarb on top of the cake.

12. Place in the oven and bake for 1 hour or until golden on the top.

13. Remove from the oven and allow to cool before removing from the baking dish.

Optionally serve rhubarb compote and soy mascarpone on the side.

To make the soy mascarpone:

1. Mix 1 tablespoon of raw cashew butter to 3 tablespoons of plain soy yogurt.

2. Optionally add a splash of lemon juice, some vanilla extract or if desired, a bit of powdered sugar.

To make the rhubarb compote:

1. Slice 1 cup of rhubarb pieces.

2. Add 1/4 cup of sugar to 1/4 cup water

3. Optionally add a pinch of ginger.

4. Place all in a small sauce pan and simmer lightly until the rhubarb has become soft.