About the Recipe
Slicing into a slice of heaven with this irresistible rhubarb cake.
Perfectly moist, with a tangy rhubarb surprise in every bite.
Ingredients
1 tsp ghee
3-4 large rhubarb stalks
1 cup coconut sugar, divided use
Finely grated zest from 1 medium lemon, plus a squeeze of lemon juice
2 large eggs
1/3 cup coconut yogurt
1/4 cup + 2 tablespoons extra virgin olive oil
1 1/4 cup almond flour
1/2 cup brown rice flour
1/2 cup gluten free oat flour
1/4 cup millet flour (or sorghum flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp celtic salt
handful sliced almonds, for decorating
coconut yoghurt for serving
Preparation
Step 1
Position a rack in the center of the oven and preheat oven to 180ºC.
Step 2
Rub a 9-inch cake pan with ghee.
Step 3
Trim away any leafy bits from the rhubarb. Slice the stalks diagonally 1-inch thick, then dice any less attractive pieces until you have ¾ cup diced rhubarb.
Step 4
Toss the sliced rhubarb with 3 tablespoons coconut sugar and a squeeze of lemon juice, and toss the diced rhubarb in a separate bowl with 1 tablespoon coconut sugar and squeeze of lemon juice. Set these aside while you prepare the cake batter or up to 30 minutes.
Step 5
In a large bowl, rub the lemon zest into ½ cup of the coconut sugar until moistened and clumpy. Whisk in the eggs, coconut yogurt, and olive oil until combined.
Step 6
Place a strainer over the bowl and sift in the almond flour, white rice flour, oat flour and millet flour along with the baking powder, baking soda and salt, adding in any bits that get caught in the sifter.
Step 7
Stir the flour mixture into the egg mixture until smooth and homogenous. Drain the diced rhubarb and stir it in until combined.
Step 8
Scrape the batter into the prepared cake pan, and smooth into an even layer. Top with the sliced rhubarb in concentric circles if you like. Leave behind any rhubarb juice and add it to fizzy water for a little treat if you like!
Step 9
Sprinkle all over with the remaining 2 tablespoons (20 g) coconut sugar.
Step 10
Bake the cake until golden on top and a tester inserted near the center comes out clean, 40–50 minutes.
Step 11
Remove the cake from the oven and let cool completely, 45 minutes, then remove the sides from the pan. Slide the cake onto a serving platter and cut into wedges to serve.
Enjoy 🩷