Rhubarb is in the season though, so obviously had to pick some up from the market. Much to my surprise, rhubarb is delicious, especially in cakes.
So yeah, this recipe is not so super healthy but it’s awesome.
I enjoyed this just as it is was, warm from the oven. A bit of whipped cream or vanilla ice cream would certainly not be out of place on top of this dessert, to be sure. But I leave it to your taste.
I’m keeping things short but sweet today because it’s already late and I still have things to get done before tomorrow ( buuuu Monday again).
This cake is wonderfully spiced with cinnamon and vanilla, which goes really well with the rhubarb.
The original recipe belongs to my mum, but I changed it a bit ( of course hahha).
Let me know if you try it!
- 200 g flour ( I used brown rice flour)
- 120 g grounded pecan nuts
- 150-200 g fresh rhubarb
- 100g coconut butter/ butter / ghee
- 3 eggs ( for vegan version replace with vegan eggs)
- 100 g coconut sugar ( I used Coconut Merchant)
- 50 g honey
- 2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/3 cup coconut milk ( I sued KOKO milk)
- 1/2 tsp cinnamon
- 1/2 tsp vanilla powder
- 1 tbsp baobab powder – optional ( I used ADUNA)
- Preheat the oven to 200 C.
- Cut rhubarb lengthwise or into cubes, be creative here.
- In a small bowl, beat together eggs, coconut butter, sugar, and honey, until creamy consistency. I used a hand mixer on high speed for 3-5min.
- In a large bowl, whisk together the flour, cinnamon, ground nuts and other dry ingredients.
- Mix the dry ingredients with egg mix, add milk and mix together until well combined.
- Spread the mixture into the 20cm baking tin (previously greased).
- Now pile the rhubarb on top, just away from the edge of the tin.
- Bake in 200C for around 35min, until the wooden stick, comes dry and your cake is golden brown.