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
- 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
- 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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