When rhubarb season hits, it hits HARD. And as much as the flavor of strawberry and rhubarb go together, this recipe takes another spin on what to do with all that rhubarb. Rhubarb is anti-inflammatory, good for digestion, and has loads of calcium and antioxidants in it. Diced it up and throw it into a nice little coffee cake, with lots of cinnamon and a pecan topping that'll make your house smell oh so cozy and wonderful as it bakes.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
slices
|
Ingredients
Cake
- 1 Cup almond flour look for fine
- 3/4 Cup coconut flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 4 eggs
- 1/2 Cup almond milk
- 3 Tbsp coconut oil melted
- 2 Tbsp honey
- 1 tsp pure vanilla extract
- 1 Cup rhubarb chopped
Topping
- 1 Cup pecans chopped
- 2 tsp ground cinamon
- 1/4 Cup coconut oil
- 2 Tbsp honey
Ingredients
Cake
Topping
|
Instructions
- Preheat oven to 350. Use coconut oil or butter to grease up sides of a round cake pan - 9 inch, and either carefully do the same for bottom or cut out parchment paper and put on bottom of pan.
- For the cake, mix together the dry ingredients (almond flour through ground ginger). In separate bowl, mix together wet ingredients. Combine both and mix carefully together. Batter will be thick. Once well combined, stir in the chopped rhubarb and stir a little more. But batter into pan and level out.
- Combine all the ingredients for the pecan crumble topping and evenly sprinkle on top of the cake batter.
- Bake in oven about 40 minutes, or until toothpick come out clean in the center. This cake goes well with an afternoon tea or coffee!
Share this Recipe
Leave a Reply