Depending on where you live, rhubarb is in season anywhere from early-Spring to late summer, so look for it in your local Farmer’s Market. And, some grocery stores carry fresh Rhubarb year-round. You can also use frozen rhubarb for this recipe. It is less sweet than the common coffee cake, but that suits the Paleo-adapted palate very well!
The Rhubarb Coffee Cake
Prep time: 15 minutes
Cook time: 1 hour
- 1/2 cup lard
- 3/4 cup honey
- 1 egg
- 3/4 cup less 1 tablespoon coconut cream
- 1 tablespoon apple cider vinegar
- 2 teaspoon baking soda, divided
- 1 2/3 cups Otto’s cassava flour
- 1/2 teaspoon allspice
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 3 cups finely diced rhubarb
Ingredients (crumb topping):
- 2 Tbsp ghee, melted
- 2 Tbsp maple sugar
- 1/2 tsp cinnamon
- 1/4 cup cassava flour
- Optional: 1/2 cup chopped pecans
- Preheat oven to 325F. Grease a 7”x10” or an 8”x8” baking dish with lard, coconut oil, or ghee.
- Add lard, honey and egg to the bowl of a standing mixer. With whisk attachment at medium speed, cream together until light and fluffy, about 3-4 minutes.
- Meanwhile, combine apple cider vinegar and coconut cream (tip: add vinegar to the bottom of a measuring cup and then pour in coconut cream to the ¾ cup line). Add 1 tsp baking soda and let sit for 2 minutes. (Caution: it will froth and expand, so use at least a 2 cup size measuring cup or do this step in a mixing bowl.)
- Combine cassava flour, spices, remaining baking soda and salt.
- With mixer on low, add thirds of flour mixture and coconut cream mixture, alternately. Once fully incorporated, remove whisk attachment and fold in rhubarb by hand.
- Pour batter into prepared baking dish.
- Make the crumb topping. Combine ghee, maple sugar, cinnamon and cassava in a small bowl. With your fingers, gently drop crumbs onto the surface of the cake batter, breaking up any bigger pieces as you go.
- Sprinkle chopped pecans over the top of the cake, if using.
- Put in the oven. Set a timer for 10 minutes.
- After 10 minutes, increase oven temperature to 350F. Cook for a further 50 minutes.
- Remove from oven and let cool before serving.
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