| Grain free + Gluten Free |
I got a bag of rhubarb from my mom's friend at the beginning of the summer, and was saving it for the perfect thing.
Let's do this!!
RHUBARB + BLUEBERRY CAKE:
2 cups almond flour, plus more for dusting pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
2/3 cup pure maple syrup, or honey
1/4 cup extra virgin olive oil
2 cups blueberries
2 stalks rhubarb (I used about two cups)
1/4 cup pure maple syrup, or honey
Preheat the oven to 325F with a rack in the middle and a rack in the upper third of the oven. Grease a round 9-inch springform pan or cake pan and dust with almond flour/meal. Line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, salt and cinnamon.
Beat eggs. Zest orange. Then, combine eggs in another bowl with maple syrup or honey, olive oil and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then pour the mixture into your prepared 9-inch pan.
Slice rhubarb vertically into 1/2 inch wide strips, then slice crosswise into small pieces, about 1/4 inch by inch. Combine the blueberries and rhubarb on your poured cake batter. Drizzle with maple syrup or honey and mix well. Arrange the mixture in an even layer on the sheet.
Place the cake on the middle rack and bake for about 40 minutes, until the cake is golden brown and the center is firm to the touch (it shouldn't jiggle when you shimmy the pan).
Place the cake on a wire rack to cool.
Hi! My name is Sarah, and I am the founder of Abundelicious. I help women let go of emotional eating and diet culture, while finding the foods, habits and movement that allow them to reach their wellness goals and thrive.
I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog.