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Rhubarb and coconut slice



16 piece(s)

Rhubarb and coconut slice

  • 350 g rhubarb
  • 1 tablespoon Coconut sugar
  • 2 cm fresh ginger, peeled
  • 150 g raw almonds
  • 60 g Coconut Flour
  • 60 g Shredded coconut
  • 50 g arrowroot flour
  • 1 teaspoon ground cinnamon
  • 1.5 tablespoon Coconut sugar
  • 40 g coconut oil
  • 85 g honey
  • 1 egg
  • 1 egg white
  • 2 tablespoon honey
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Pre-heat oven to 180 degrees. Line 16 x 26cm slice pan with baking paper.

    Chop rhubarb into 1.5cm pieces and scatter into slice tray. Sprinkle with 1 tablespoon of coconut sugar and bake for 15 minutes until tender.

    Meanwhile, place ginger into mixing bowl and chop, 3 seconds/Speed 8.

    Add 150g raw almonds, 60g coconut flour, 60g shredded coconut, 50g arrowroot flour, 1 teaspoon cinnamon and 1.5 tablespoons coconut sugar to bowl and mill 15 seconds/Speed 10.

    Add 40g coconut oil, 85g honey and 1 egg and mix 20 seconds/Speed 4.

    Pack away your used ingredient containers and tidy while you wait for the rhubarb to cook.

    Transfer cooked rhubarb to a bowl to cool.

    Re-line the slice pan with baking paper (or re-use the same paper if you prefer) and then (with damp fingers) press the dough mixture into the tray. Bake for 15 minutes or until golden, then set aside to cool.

    Meanwhile, without washing Thermomix bowl, whisk 1 egg white with 2 tablespoons of honey on 20 seconds/Speed 4. Stir through 100g shredded coconut 10 seconds/Counter-clockwise operation/Speed 3.

    Spread cooked rhubarb over your base, then top with coconut and egg white mixture. Bake for 20 minutes or until golden.

    Cool in the pan, then slice.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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