Rhubarb Cake

Ingredients:

1 lb rhubarb (leaves removed)

4 large eggs at room temperature

1 cup coconut sugar 

½ cup light olive oil

1 cup all-purpose flour

½ cup blanched almond flour

1 tsp cinnamon

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

Instructions:

  1. Preheat the oven to 350 degrees F, and line bottom of a spring form pan with parchment paper.

  2. Sift the flours, baking powder, soda and cinnamon into a medium bowl. Mix well with a spoon.

  3. In a bowl of a standup mixer beat together eggs and coconut sugar on high until pale and fluffy (~10 min). You could also use a hand mixer if you don't have a stand mixer.

  4. Cut rhubarb into 1/4-1/2 inch slices and set aside

  5. Pour the oil in the eggs and sugar mix very slowly while the mixer is beating. Add vanilla extract

  6. With the mixer on low, add the sifted dry ingredients in 3 equal parts until just incorporated. Do not overmix!

  7. Pour batter into prepared pan. Add the rhubarb on top of othe batter and gently push down with a spoon so the rhubarb is evenly distributed. It will will look like a lot of rhubarb.

  8. Bake for 50-60 minutes or until a toothpick stuck in the middle comes out clean.

  9. Cool on a rack for 15 minutes, loosen edges with a knife or thin spatula and open the spring form. Dust powdered sugar on top. 

Substitutions:

You can add fruit to the rhubarb or substitute other fruit if you'd like! Options: strawberries, blueberries, raspberries, blackberries, pitted cherries, chopped apricots, chopped peaches, sliced apples or sliced pears.

inc mo