Rhubarb is one of the first crops that comes up in the spring and if you have it in your yard you probably have more than you know what to do with. Rhubarb starts off with the leaves being yellow and then they turn more of a green as the fruit starts to become ripe. There are different kinds of rhubarb: green rhubarb and red rhubarb. But rhubarb is very sour. If you’ve had it, you know it needs some kind of sweetener. Even the most ripe piece of rhubarb will still have a lot of tangy sourness to it.
I was doing some reading about rhubarb and did you know that one rhubarb bush can produce rhubarb for up to 20 years? I think that’s amazing and a huge yield for one plant. I also learned that you don’t want to eat the leaves, they are toxic. So stick to the stalks. When picking the stalks, you can wash and refrigerate rhubarb for about 3 days. After that it starts to wilt and then isn’t good in cooking anymore. So when you are picking it, make sure the stalks aren’t wilted.
I grew up picking rhubarb from the neighbors and I would dip it in sugar and eat it raw. It still had quite a kick of tartness to it. I think I ate it that way because it was fun, but I don’t know many people who eat it raw. Rhubarb is almost always cooked.
Earlier this month it was my brother’s birthday. (Happy Birthday Mitch!!). He loves rhubarb cake, so I wanted to make him a rhubarb cake for his birthday. Now because we just moved, I had no idea who had rhubarb for me to have. So I drove over to Whole Foods to pick some up. I now have a source to get some rhubarb. More recipes to come with that!
Ingredients
1/2 cup (1 stick) organic, grass-fed butter, soft
1/4 cup raw honey
1 1/2 teaspoon Stevita stevia
3 free-range eggs
1 teaspoon vanilla extract
1 cup coconut milk
2 cups almond flour
1/3 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon pink salt
2 1/2 cup chopped rhubarb
Directions
- Preheat the oven to 350 degrees and butter a 9-inch springform pan
- In a medium bowl add the butter and honey and whip with am electric hand mixer
- Add the stevia, eggs, vanilla extract and coconut milk and mix together again with the hand mixer
- Add the dry ingredients to the bowl, almond flour, coconut flour, baking soda and salt and mix until well combined
- Stir in the rhubarb by hand and when evenly mixed, spread evenly into the springform pan
- Bakd for 50-55 minutes until the top is golden brown and it is baked through and a toothpick comes out clean
- Top with whipped cream or whipped coconut cream
- Store in an airtight container in the refrigerator. Keeps for 4-5 days
- ½ cup (1 stick) organic, grass-fed butter, soft
- ¼ cup raw honey
- 1½ teaspoon Stevita stevia
- 3 free-range eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 2 cups almond flour
- ⅓ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon pink salt
- 2½ cup chopped rhubarb
- Preheat the oven to 350 degrees and butter a 9-inch springform pan
- In a medium bowl add the butter and honey and whip with am electric hand mixer
- Add the stevia, eggs, vanilla extract and coconut milk and mix together again with the hand mixer
- Add the dry ingredients to the bowl, almond flour, coconut flour, baking soda and salt and mix until well combined
- Stir in the rhubarb by hand and when evenly mixed, spread evenly into the springform pan
- Bakd for 50-55 minutes until the top is golden brown and it is baked through and a toothpick comes out clean
- Top with whipped cream or whipped coconut cream
- Store in an airtight container in the refrigerator. Keeps for 4-5 days
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Ginal says
I can’t wait to try this. I will have to bring you in some of mine. One thing to note…there are a couple types of rhubarb (maybe more but I only know of two). One is red and the other one remains mostly green (probably what they had at Whole Foods). I choose to plant the green one in my yard a few years back because the green is sweeter than the red. Who knew? Looks delicious, thanks for sharing!
Meghan Birt says
I can’t wait for you to make this too. Hmm, I didn’t know about the green/ red rhubarb difference. Thanks for letting me know… have to go and edit :)
Jackie says
There are different kinds of rhubarb. I have both a red and a green variety in my garden. Growing up my mom grew the green variety and we all ate it raw with a dip into a bowl of sugar. We loved it fresh! I can’t wait to try this cake.
Meghan Birt says
Jackie… you are the second person to tell me about the red and green rhubarb differences. Like I said before, I have to go and edit that. I must have had green rhubarb in my first dish. Now I have some red rhubarb for my next recipes.
Rosemary Cutbush says
You didn’t say what size springform. I have everything from 6 inch to 10 inch
Meghan Birt says
9 inch Rosemary… I will definitely change the recipe!
Lou says
Hi,
I made this cake this afternoon, to the letter.. and it turned out a total disaster.. :(
It took ages to bake, 2 hours in total… and when I turned it out of the spring tin it collapsed… it smelled funny too… and upon tasting.. well it ended up in the bin! To say I am disappointed and annoyed with myself is an understatement, especially since the ingredients are not cheap at all to buy here in the UK. I did use my own ground almond flour, as I can only source this via the internet and needed to use up fresh rhubarb I had before it spoiled. I don`t know where i went wrong….I was so looking forward to having this cake and enjoying it with the whipped cream on top too !
Meghan Birt says
Lou… I’m so sorry that this cake didn’t turn out for you. Others who have made the cake said it turned out. I feel bad because I know how expensive the ingredients are and how much time it takes to make a recipe. Thanks for letting me know!
Lou says
Hi Meghan,
Guess what…. I was thinking last night what could it have been, and I know what I did wrong now…. I remember I stewed the rhubarb and added Xylitol to it which I know spoils any baking….. So it was that.. My fault entirely… I didn’t use fresh rhubarb as the recipe said.. I used up what i had previously stewed…. I could kick myself.. Anyway I know never to do that again don`t I….
Meghan Birt says
Oh no!! Well I am glad you figured out what was going on at least. Hopefully you can try it again! (By the way, your stewed rhubarb sounds awesome!)
Lou says
:D Meghan its really lovely with full fat Bio Yoghurt…Thankyou for replying to me btw XX
Meghan Birt says
Yummy!! Thanks for letting me know!