Whether you just love the flavor of rhubarb (like me!) or bought some and don’t know what to do with it, this Rhubarb Coffee Cake is flavorful, moist, and delicious. It happens to be paleo, so it contains no grains, dairy, or refined sugar.
If you don’t have any rhubarb on hand or if you’ve never tried it, now is the perfect time. Rhubarb is in season. so look for it at your local farmers’ market or grocery store.
I have a CSA (community supported agriculture) subscription with a Maryland farm this year, and I have received rhubarb for the past two weeks. I love the flavor of rhubarb and have added it to juice and smoothies, but it’s also great in baked goods like this coffee cake or the gluten-free coffee cake I previously published (which is not paleo).
- 1 cup blanched almond flour (I use Honeyville)
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 4 eggs, lightly beaten
- 1/2 cup almond milk (other milk should work too)
- 3 Tablespoons melted coconut oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb (1/4 inch chop)
- Preheat oven to 350° F. Line the bottom of a 9-inch round cake pan with parchment paper. Grease the paper and sides of the pan.
- In a small bowl, stir together the topping ingredients and set aside.
- In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon, and ginger.
- Add the eggs, milk, oil, honey, and vanilla. Beat with an electric mixer for about 1 minute until mixed well and slightly thickened.
- Stir in the chopped rhubarb.
- Spread the batter in the cake pan and evenly distribute the topping over the batter.
- Bake at 350° for 35 - 40 minutes, until the center is set. Remove the pan to a wire rack and let cool for 10 minutes then transfer the cake to a plate. I invert the cake onto the wire rack (upside down) and then flip it onto a plate.