One thing is clear: people like cake. People really like cake. Have you ever been looking for a chicken recipe and then stumbled on a pretty picture of a cake and found yourself, an hour later, in the rabbit hole of sweet treats? I understand. I know that rabbit hole well.
It is cake, after all. And even though I don't eat cake that often, I certainly know what it's like to gawk at pictures of cake for hours on end.
When coconut flour and rhubarb simultaneously go on sale, it's best to take it as a sign and buy them. Obviously it was meant to be. And let me just say this, after we've eaten this whole cake: tart strawberry rhubarb and vanilla cake are definitely meant to be.
What's more, this dessert packs quite a bit of nutrients! The recipe uses coconut flour, which offers a nice crumb, but also is high in fiber (making it very satiating!) and relatively low in carbohydrates, so your blood sugar will just keep on rolling the way it should. And while most rhubarb pies are packed with added sugar (rhubarb isn't all that sweet), this one is sweetened with strawberries.
This all means we can have seconds, right?
Serves: 8 | Total Time:
- 4-6 stalks rhubarb, peeled
- 1 cup strawberries, pureed
- 4 eggs
- 3/4 cup coconut milk (canned, full fat)
- 1/4 cup honey
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut flour
- Preheat the oven to 350°F. Fit parchment to line the bottom of a 9 inch spring form cake pan. Grease the parchment. Using a sharp knife, cut the rhubarb into pieces so that they fit in one, even layer on the bottom of your cake pan. One by one, peel the thick outer layer off of the rhubarb stalks, and then place them back in the pan. Pour the pureed strawberries over the rhubarb, spreading it with a spatula into all of the nooks.
- Make the cake batter: Whisk the eggs, coconut milk, honey and vanilla together. In a separate bowl, whisk together the remaining ingredients. Fold the dry ingredients into the wet. Continue to mix until the batter is smooth. Pour the batter over the rhubarb in the pan.
- Bake for 40-50 minutes, until a the top of the cake is golden and puffy, and a toothpick inserted into the middle comes out clean. Allow the cake to cool at least 10 minutes before flipping out onto a serving dish.