This Rhubarb Snacking Cake is gluten-free and seasonally fun! Delivering sweet and tart along with a lovely texture. Confession: it's perfect for breakfast. One thing is for sure, snacking is the name of the game, eat anytime, anywhere.
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Why you will love this rhubarb snacking cake
Perfect for weekend grab and go! Cut up some slices and pair it with your favorite morning brew and your day will be off to a lovely start. Now let's talk ingredients...
INGREDIENTS:
THE INGREDIENTS AND THEIR PURPOSE IN THIS RECIPE:
- Almond Flour - The almond flours delivers all the wonderful texture.
- Ground Coconut - Commonly referred to as macaroon coconut because it is used in making the soft chewy macaroon cookies. What it really is, is a ground up unsweetened desiccated natural coconut. Not coconut flour, which would be too fine. Substitute by pulsing some unsweetened flake coconut in a food processor.
- Raw Granulated Sugar - regular white granulated sugar will work too.
- 1:1 Gluten Free Flour Bob's Redmill is a reliable brand with proven success in this recipe.
- Baking Powder
- Salt - choose kosher salt to avoid a metallic taste in your recipes.
- Pure Vanilla Extract - a real extract will always elevate flavor in any recipe
- Vanilla Bean (optional) - included for it's bouquet and visual appeal. You can substitute the vanilla extract and bean for vanilla bean paste, use combined weight of the two ingredients when using vanilla bean paste.
- Large Eggs - Room temp is best for baking. Did you know an average large egg weighs 50 grams out of it's shell.
- Butter - room temp butter makes for quick and successful mixing
- Zest of one Lime - citrus zest is one of life's brilliant treasures and will enhance any baked good.
- Six Rhubarb Stalks - mother natures grows in all sizes, select enough to cover the surface of your cake batter. Arrange in any pattern you like.
Need another gluten-free cake in your life?
Try this one, it's a repeatable delight: Orange Gluten-Free Pound Cake
EQUIPMENT
- 9" Round Bake Pan - I love USA Pan
- Parchment
- Medium Size Mixing Bowl
- Rubber Spatula
- Hand Mixer
Rhubarb Facts, Nutrition, and History:
A FEW HANDY FACTS:
The redder the stalk, the sweeter the flavor
The leaves attached to the Rhubarb stalk are poisonous. Unlike other vegetables, such as beets, you cannot eat the green leaves from rhubarb. Most often leaves are not sold with the stalks in grocers, but if you receive some from a neighbor who grows rhubarb, be sure to throw the leaves away.
RHUBARB HISTORY:
Ben Franklin brought the plant to America. It had been eaten as a vegetable side dish, and after the development of sugar from sugarcane in the 1600s, rhubarb became popular as a dessert food. (courtesy of Newark Advocate)
The modern English word rhubarb derives from rhabarbarum. Rhubarb's medicinal uses began at least 5000 years ago, to when Chinese used dried roots as a laxative. The first documented uses in western civilization are 2100 years ago when rhubarb roots were an ingredient in numerous Greek and Roman medicines. (courtesy of High Altitude Rhubarb)
RHUBARB NUTRITION AND HEALTH BENEFITS:
Because rhubarb stalks are rich in antioxidants, eating them may help protect against some types of cancer. Antioxidants help to repair cells from free radical damage, which can lead to cancer. Add rhubarb to the yummy list of superfoods you can grow yourself. (courtesty of Taste of Home)
Rhubarb is also a great source of vitamin K1, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K1, along with two grams of fiber (which helps prevent colorectal cancer), some calcium and vitamin C. (courtesty of American Institute for Cancer Research)
Gluten-Free Rhubarb Snacking Cake
Ingredients
Dry Goods
- 1 ⅔ cup almond flour (180g)
- ⅔ c ground coconut (60g) a.k.a. macaroon coconut
- 1 ¼ c raw granulated sugar (250g)
- ½ c + Tbs of 1:1 Gluten Free Flour (70g)
- 1 teaspoon baking powder (5g)
- ¾ teaspoon salt (5g)
Wet Goods
- 2 teaspoon pure vanilla extract (7.5ml)
- ⅛ teaspoon vanilla bean (.5g) optional
- 4-5 large eggs (226g)
- butter (200g)
- zest of one lime
- 6 rhubarb stalks
Instructions
- Preheat oven to 350°F/180°C Oil 9” round cake pan with olive oil and line with parchment paper, set aside.
- Whisk together all dry ingredients: Almond flour, ground coconut, granulated sugar, GF flour, baking powder, salt, vanilla bean. You can also blend any coconut on hand to make it fine.
- Whisk wet ingredients together: Vanilla, eggs, cooled melted butter.
- Fold wet and dry together with a spatula, place in lined pan, bake on 50-55 minutes.
- Place Rhubarb on top in any pattern. Be sure to cut stalk piece in half along center spine for complete cooking.
- Set aside for 30 minutes+ before removing from pan. Voila! You have a snacking breakfast cake.
- Dust with powder sugar if you like. Lasts 3-5 days on the counter. “Lasts” you’ll just eat it up!
Notes
- Fruit variations: fresh blueberries, raspberries, cherries, peaches
- Bakes 5 minutes extra in higher climates
- Blend shredded coconut on hand to make a coarsely ground macaron coconut “meal” texture.
Nutrition
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