Step 1

Pre-heat oven to 180°, line baking tray and cake tin with baking parchment.

Step 2

Meanwhile, in a bowl add the eggs, cream, whole milk, vanilla essence and Golden Lo Han Guo | 40% Mogroside V. Whisk together.

Step 3

Cut Rhubarb into 2cm segments and put into oven proof dish. Add the Lo Han Guo, Vanilla Essence and Orange Zest. Give it all a good mix then pop into the oven.

Step 4

Take the Rhubarb out of the oven after 15 minutes or once tender and leave to cool for a few minutes.

Step 5

In a large mixing bowl, add the raspberries, dark chocolate, flaked almonds and the cooked Rhubarb. Mix all together.

Step 6

Layer the cake tin with brioche, then add a layer of the Rhubarb Mixture, then another layer of Brioche and finally another layer of the Rhubarb.

Step 7

Gradually pour the Buttery Liquid Mixture over the cake, let the liquid soak in before adding more.

Step 8

Pop in the oven to bake for about 75 minutes or until golden.

Step 9

Allow to cool before serving with either a little cream or custard.


  • 4-5 stems rhubarb
  • 1/8 Teaspoon Lo Han Guo
  • finely granted zest of ½ orange
  • 1 teaspoon vanilla essence
  • 6 eggs
  • 1 cup cream
  • 2 cups whole milk
  • 1 tsp Golden Lo Han Guo | 25% Mogroside V
  • 1 teaspoon vanilla Essence
  • 180g dark chocolate, roughly chopped
  • ¾ cup flaked almonds
  • 2½ cups raspberries, fresh or frozen
  • 900g Brioche
  • Vanilla Custard, to serve (recipe below)

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