Rhubarb, Rose & Orange Berry Traybake

Another collaboration with Mr Fitzpatrick’s Vintage Cordials ahoy! It’s always a pleasure to work with this wonderful drinks brand using their no added sugar cordials, they pack in such a punch of flavour and it’s nice to use them as a natural flavouring and boost things like cakes, loafs and other healthy bakes.

This time using their delightful Rhubarb & Rose Cordial to flavour a berry compote accompanying an orange-scented traybake, this bake is simple to make, can be made vegan and dairy-free plus it’s gluten-free too. One to enjoy mid-morning or mid-afternoon with a cup of tea, this makes a delicious snack or dessert and is great for those doing Veganuary if you’re looking for something to bake!


For the sponge –

  • 150g gluten-free plain flour (I used Dove’s Farm)
  • 100g stevia or coconut sugar (I used The Groovy Food Company)
  • ½ teaspoon baking powder
  • ½ teaspoon bicarb of soda
  • 100ml oil (vegetable)
  • 225ml oat or almond milk (I used Alpro)
  • Zest and juice of 2 oranges
  • 1 teaspoon vanilla extract

For the frosting –

  • 250g coconut milk yogurt or Quark
  • 3 tablespoons stevia or maple syrup (I used Indigo Herbs)
  • 2 tablespoons coconut flour (I used The Groovy Food Company)
  • ½ teaspoon vanilla extract
  • Dash of rose extract (optional)

For the rhubarb & rose berry compote –

  • 75g berries
  • 3 tablespoons Vintage Cordials Rose & Rhubarb no added sugar cordial
  • Zest and juice of 1 orange
  • 1-2 tablespoons stevia or coconut sugar
  • 1 ½ teaspoons cornflour

Get making!

  1. First make the sponge: Preheat the oven to 170 degrees C and grease and line a 9x9in baking tin.
  2. Mix together the flour, sugar or stevia, baking powder and bicarb of soda in a bowl. Whisk the oil, milk, orange juice and zest and vanilla together then pour into the dry ingredients and mix to combine.
  3. Pour the batter into the tin and spread out evenly. Bake for 25-30 minutes until firm and golden. Leave in the tin cool then place on a board.
  4. Beat together the frosting ingredients together and chill in the fridge until needed.
  5. Make the compote: Place the berries in a pan along with the orange zest and juice, sugar and cordial with 30ml water and bring to the boil. Reduce the heat and simmer for 10 minutes until softened.
  6. Mix the cornflour with 1 ½ teaspoons cold water to form a paste and pour into the pan. Stir gently and continue cooking over a medium heat for about 30 seconds until thickened. Pour into a jug or bowl and allow to cool and set.
  7. When ready to serve, spread the frosting over the sponge to cover then spoon the fruit over the top generously. Cut into 9-12 squares and enjoy!