vegan lemon cream cake topped with baked rhubarb & lemon verbena

Hey guys. This is recipe that is very low in fructose, I created it for an upcoming Interview with one of my favorite vegan sites. Hope you have a lovely day. 

list of ingredients of lemon cream cake with baked rhubarb– LEMON CREAM CAKE & BAKED RHUBARB –

for 4; vegan & low in fructose


– 10 pieces of wholemeal rye crisp bread
– 50-100 ml water
– 2 tbsp. of coconut oil
– 2 1/2 tbsp. of dextrose

– 7 tbsp. of silken tofu
– 300 ml coconut milk
– 4 tbsp. of dextrose
– agar agar
– juice of 1/2 lemon
-vgrated lemon zest

– 3 rhubarb stalks
– 50 ml water
– 4 tbsp. dextrose

+ fresh lemon verbena



1. Chop crisp bread finely. Place in a bowl and slowly add coconut oil, dextrose and only 50 ml water. Knead dough and add some more water if needed.
2. Place a baking sheet in loaf pan and spread crisp bread dough evenly. Make sure you bring the dough up until half the height of the loaf pan, you need to form a little basket for your lemon cream.
3. Let sit in the fridge for 10 minutes, then preheat your oven and bake for 20 minutes or more at about 220°C. Let cool down.

1. Use a hand mixer to combine silken tofu, lemon juice, lemon zest and 100 ml of the coconut milk.
2. Heat the other 200 ml of coconut milk with agar agar for 2 minutes. Stick to the agar agar package directions. Now slowly combine the warm coconut milk / agar agar part with the cold lemon cream.
3. Let cool down for about 15 minutes before filling it into your crisp bread crust basket.
4. Don’t remove crust from the loaf pan before the cream hasn’t completely cooled down, which should take about 2 hours.

1. Wash rhubarb stalks and cut them in approximately 7 cm long pieces.
2. Grab a small baking dish where stalks can bake covered with 4 tablespoons of dextrose and 50 ml of water.
3. They should be in the oven for around 10 minutes at 250°. Don’t forget to preheat the oven. Always keep an eye on your stalks, just a little too long and they will immediately start falling apart.
4. Place rhubarb on top of your lemon cream tart and add the lemon verbena as well. Enjoy.

Health Benefits

Rhubarb is one of the least calorie vegetables. 100 g fresh petioles provide just 21 calories. The stalks are rich in several B-complex vitamins. The red color stalks contain more vitamin A than in the green varieties. Further rhubarb contains a good amount of vitamin K, which has a potential role in bone health by promoting bone formation and strengthening activity. Also rhubarb is rich in minerals like manganese, iron, copper, calcium, potassium and phosphorus.

Dextrose is a simple carbohydrate that is quickly absorbed by your body. It can help you to maximize the effects of your training session. It contains no fat and is digested very fast. When ingested with foods containing excess fructose it may help to absorb the excess fructose. Recommended for people who need to be on a diet that is low in fructose.

bring crisp bread dough into loaf pan fill lemon cream into basketsready to bakefresh rhubarb stalks from the local farmers marketdextrose, water and rhubarb stalksfresh lemon verbena from the local farmers markettop with warm & sweet asparagus stalks