our first and best steps begin with food
This satisfying recipe is a great way to start the morning, or as a lovely break with herbal tea. When rhubarb is available in late spring, be sure to grab a handful. Once washed and dried, it can also be chopped and stored in the freezer for a bright taste of spring any time of year. I have tweaked a recipe I found on the glutenfreehomaker.com site, mainly to reduce the sugars. Once we adjust our palate away from the high-sugar level offered in so many American recipes, we can begin to appreciate the subtle blends of flavors that the natural ingredients bring. This treat is grain/gluten free as well.
Cake batter:
1 c blanched almond flour
~ 2/3 c coconut flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger (may increase to 1/2 tsp. to taste)
4 lightly beaten eggs
1/2 c almond or cashew milk
3 T melted coconut oil
1/4 c honey
1 tsp vanilla extract
1 c diced rhubarb (cut in about 1/4-inch pieces)
Topping:
1 c chopped pecans
2 tsp ground cinnamon
1/4 c melted coconut oil
1 T honey
Instructions:
1. Preheat the oven to 350F. Line the bottom of a 9-inch round cake pan with parchment paper. Oil the paper and sides of the pan with coconut oil.
2. Melt 1/4 c of coconut oil, and in a small bowl, stir it together the chopped pecans and 2 tsp cinnamon. Set aside. Note: the honey may be easier to blend if heated slightly — consider stirring it into the warmed/melted coconut oil before mixing with the nuts and cinnamon.
3. In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon, and ginger.
4. Add eggs, milk, 3 T melted coconut oil, honey, vanilla. Mix well until fully blended. The batter will be moderately thick.
5. Stir in chopped rhubarb.
6. Spread batter in cake pan and evenly distribute mixed topping over the batter.
7. Bake for 30-40 minutes until the center is set and a tester comes out clean. Remove to a wire rack to cook 10 minutes, then transfer the cake to a plate. Lift by holding the parchment, or invert onto a plate, remove the parchment, then set upright on a serving dish.