Rhubarb Cake
Author: Meghan Birt
Recipe type: Dessert
- 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
Recipe by Meghan Birt at https://meghanbirt.com/2014/06/rhubarb-cake/
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