It’s that time of year to start finding ways to make use of all that tart but savory rhubarb.
I was given my rhubarb plants by a dear friend, probably 8 or 9 years ago, and have since divided my plants and given pieces of them to a few friends too. It’s the plant that just keeps on giving, even it you just get too much and give away a few stalks here and there. Most people won’t complain unless you leave it on their doorstep and run. I’ve heard of that happening with zucchini.
Paying forward kindness in the form of a rhubarb coffee cake won’t be turned away I’m positive. Wouldn’t you love to be given a nice home-baked sweet treat.
In the mail today came a card from a lady who we had encountered few weeks back that got stuck in our town due to a big nasty storm, we helped her out with getting her cell phone charged so she could contact family and gave her a place to sit and have shelter from the storm for a few hours until she could make plans. Just little things, but she was so thankful for those little things she sent a card thanking us for the acts of kindness and said in the card “I will pay it forward”. I thought that was great, and am sure she will.
So maybe today is your day to pay forward an act of kindness and grace someone with this rhubarb coffee cake.
Adapted from the nourishing gourmet.
- 2 cups chopped rhubarb
- 1 cup pure maple syrup or sweetner of your choice
- 3 Tbs arrowroot powder or cornstarch
- 4 Tbs ground flax seed and 2/3 cup hot water
- 3/4 cup arrowroot powder
- 3/4 cup coconut flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2/3 cup brown rice syrup
- 1/4 cup melted coconut oil
- 1/2 cup coconut milk
- 1/2 cup shredded coconut-organic
- 1/2 cup earth balance
- Make some Sweet Rhubarb Sauce with first three ingredients
- Put rhubarb in saucepan and stir over medium heat for about 5-10 minutes, depending on if it's frozen.
- In small bowl stir the maple syrup and arrowroot powder together, blend into rhubarb and heat and stir till thickened
- Set aside and let cool
- For the Cake
- Start by putting in a small bowl 2/3 cup of hot water and 4 Tbs of ground flax seed, mix and let set for 10 minutes or until you are ready for it.
- In large bowl combine the arrowroot powder, coconut flour, baking powder and salt.
- In a medium bowl combine the brown rice syrup, melted coconut oil, coconut milk and flax seed mixture that you set aside previously.
- Combine the wet and dry ingredients, mix well.
- In an 8x8 baking dish spread half the mixture on bottom of dish, spread 2/3 cup of sweet rhubarb sauce, sprinkle 1/4 cup of shredded dry coconut over rhubarb mixture, drop the remaining of the cake mixture by spoonfuls over the rhubarb mixture, drop about 10 tiny 1/4 tsps of earth balance in between the spoonfuls of cake mixture, sprinkle with a little bit of organic cane sugar and remaining 1/4 cup of organic shredded coconut.
- Bake at 350 degrees for 20-30 minutes.
- Let cool slightly, serve warm with more rhubarb sauce over top and some coconut ice cream if you like.
Enjoy this wonderful little coffee cake for breakfast or dessert. I used rhubarb but you could do the same thing with strawberries or a combination of the two.
Tags: Grain Free rhubarb vegan