Rhubarb cake with coconut oil
13. June 2012
Coconut oil gives the coconut a delicate flavor of coconut, which is all but delicate. It's definitely not a coconut, but it will improve it and make it a little healthier. At home, I also use whole wheat flour everywhere and, if not 100%, at least 50% ... Of course everything will work with smooth flour and you will enjoy the visually beautiful contrast of yellowish-white dough and golden brownies and edges.
Postup
Preheat the oven to 180 ° C. Rectangle the rectangular sheet with baking paper or erase it.
In the bowl, mix the coconut oil and sugar together until a delicate cream appears. Add the egg, vanilla extract, and mix well again.
In a smaller bowl, mix flour, baking powder, salt and gradually add to the cream with milk. (flour, milk, flour, milk).
Prepare the dump in the classic way. Mix all ingredients and treat your fingers or robots ...
Throw the dough on the plate, sprinkle evenly with a rhubarb and cover with a spatula.
Bake for 30-40 minutes until it is golden and the skewer from the center is not clean. I recommend that you do not easily deny it and keep it juicy.
