This past week, I picked some rhubarb from my garden. If you don't already grow rhubarb, you might want to give it a try. It's my kind of plant: pretty hard to kill. It's a perennial, meaning it comes back every year without you having to do anything. Every few years, you should probably divide it and share some with your friends.
I love the taste of rhubarb, but then again, I really dig sour flavors. Sour cherries and black currants are also high on my list of yummy fruits. Strawberry and rhubarb are the classic combination, but rhubarb also goes great with raspberries, apples, oranges, lemon, ginger, or cinnamon. However, you do need to add some kind of sweetener. Otherwise you're going to have something pretty darn tart on your hands.
I found this cake recipe on the King Arthur Flour website. It was originally devised for cupcakes, and made only 10, so I thought it would work well for making just a thin layer of vanilla cake to hold the chunks of rhubarb. The batter calls for coconut flour which is great for Paleo people and those who cannot tolerate gluten. (Do not substitute any other type of flour!) I also used coconut sugar which is less refined than white sugar and imparts a gorgeous caramel color and flavor to the batter. I purchased both these products from Trader Joe's.
Ingredients:
Butter or oil for the pan
About 12 stalks fresh rhubarb, chopped
About 2-3 TB honey
1/2 cup avocado or coconut oil (or grass fed butter)
2/3 cup coconut sugar
6 large eggs
2 t. vanilla extract
1/2 t. salt
1/2 cup coconut flour (do not substitute any other flour!)
1 t. baking powder
Preheat oven to 350F. Grease a 9x13 baking dish. Sprinkle rhubarb pieces into dish. Drizzle honey over rhubarb.
Beat eggs and combine with oil, sugar, vanilla, and salt. Add flour and baking powder. Stir to combine. Pour batter over rhubarb and bake for 25-30 minutes or until golden brown on top and cake pulls away from pan at the edges. Use toothpick to test for doneness. Remove cake from oven and let cool before slicing.
Enjoy!!!
#hocofood
hocofood@@@
I love the taste of rhubarb, but then again, I really dig sour flavors. Sour cherries and black currants are also high on my list of yummy fruits. Strawberry and rhubarb are the classic combination, but rhubarb also goes great with raspberries, apples, oranges, lemon, ginger, or cinnamon. However, you do need to add some kind of sweetener. Otherwise you're going to have something pretty darn tart on your hands.
I found this cake recipe on the King Arthur Flour website. It was originally devised for cupcakes, and made only 10, so I thought it would work well for making just a thin layer of vanilla cake to hold the chunks of rhubarb. The batter calls for coconut flour which is great for Paleo people and those who cannot tolerate gluten. (Do not substitute any other type of flour!) I also used coconut sugar which is less refined than white sugar and imparts a gorgeous caramel color and flavor to the batter. I purchased both these products from Trader Joe's.
Ingredients:
Butter or oil for the pan
About 12 stalks fresh rhubarb, chopped
About 2-3 TB honey
1/2 cup avocado or coconut oil (or grass fed butter)
2/3 cup coconut sugar
6 large eggs
2 t. vanilla extract
1/2 t. salt
1/2 cup coconut flour (do not substitute any other flour!)
1 t. baking powder
Preheat oven to 350F. Grease a 9x13 baking dish. Sprinkle rhubarb pieces into dish. Drizzle honey over rhubarb.
Beat eggs and combine with oil, sugar, vanilla, and salt. Add flour and baking powder. Stir to combine. Pour batter over rhubarb and bake for 25-30 minutes or until golden brown on top and cake pulls away from pan at the edges. Use toothpick to test for doneness. Remove cake from oven and let cool before slicing.
Enjoy!!!
#hocofood
hocofood@@@
Thanks for the recipe. it looks so delicious and healthy one and so simple recipe
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