Rhubarb Cake
 
 
Grain-free Rhubarb cake that is naturally sweetened. Top with Whipped Cream of Coconut Cream to make a great summertime dessert.
Author:
Recipe type: Dessert
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees and butter a 9-inch springform pan
  2. In a medium bowl add the butter and honey and whip with am electric hand mixer
  3. Add the stevia, eggs, vanilla extract and coconut milk and mix together again with the hand mixer
  4. Add the dry ingredients to the bowl, almond flour, coconut flour, baking soda and salt and mix until well combined
  5. Stir in the rhubarb by hand and when evenly mixed, spread evenly into the springform pan
  6. Bakd for 50-55 minutes until the top is golden brown and it is baked through and a toothpick comes out clean
  7. Top with whipped cream or whipped coconut cream
  8. 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/