Gluten Free, Dairy Free, Refined Sugar Free
A few months ago I was asked to create a recipe that was themed Springtime for a local magazine. My initial thought was rhubarb, and I am honestly not even sure why. I have never had rhubarb other than in a pie or cake. Never have I had it in a salad, and I eat a lot of salad. It’s one of those random ingredients that makes for an amazing dessert. I am finding that a lot recently… kalo, avocado, zucchini. Through my recent findings creating this recipe, I learned that the leaves of the rhubarb stalk are actually poisonous.
So why rhubarb? Where did it even become popular? Why is it typically only used in dessert? If anyone has any insight or other uses other than pie, I would love to hear more! Not that I have anything against pie, quite the opposite. Simply, why rhubarb?
All I can answer to that, it is amazing when baked into breads, cakes, or pies – adding texture and a wonderfully savory flavor when paired with spices like cinnamon, ginger, nutmeg, and clove. All the smells of the Holidays. If you are worried about the bitter flavor coming through, this generally is mellowed out in the baking process. However, you can roast it in coconut oil for about 5 minutes at 400 degrees before adding to your mixture. Be careful not to over do it on the roasting process! Rhubarb’s cooking time is wizardly fast. I learned this hard way.
Need I say more. This is a cake recipe. It’s like a cakey coffee cake that has a chewy crumb from the almond flour and coconut sugar. AND it smells like Thanksgiving when it’s baking.
Enough said.
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