Popular Conditions & Diets
Ingredients
11
Time
50m
Serves
10
Recipe by Julia Gibson
Ingredients
11
Time
50m
Serves
10
Dessert
Gluten-Free
Vegetarian
1/4 cup
Unsalted Butter
1/2 cup
Honey
1 1/2 lbs
Fresh Rhubarb
sliced into 1/2 inch pieces
2 tsp
Tapioca Starch
2 1/2 cups
Almond Flour
1/2 tsp
Baking Soda
1/2 tsp
Kosher Salt
2
Large Eggs
1/4 cup
Melted Unsalted Butter
1 tsp
Vanilla Extract
1/2 cup
Maple Syrup
1
Preheat oven to 350 degrees Fahrenheit and butter a 9” cake pan and line the bottom with parchment paper.
2
Combine 1/4 cup of the butter and the honey in a small saucepan over medium heat until bubbling. Cook for a few minutes, stirring often, then remove from heat to allow to cool.
3
In a bowl, toss together the sliced rhubarb and the tapioca starch. Set aside.
4
In a large bowl, whisk together the almond flour, baking soda and salt. In another bowl, whisk together the eggs, melted butter, vanilla extract and maple syrup. Add to the dry ingredients and stir to combine.
5
Pour the butter and honey mixture into the prepared pan then top with the sliced rhubarb. Pour in the batter and smooth the top so it covers all the rhubarb.
6
Place in the oven and bake for 40-50 minutes until the top of the cake is firm and a toothpick comes out clean.
7
Substitutions: Replace butter with coconut oil or plant-based butter to make it vegan. Replace honey with more maple syrup, or maple syrup with more honey. Add spices such as cinnamon, ginger or cardamom for a twist. Use almond extract instead of vanilla. Replace the rhubarb with another fruit such as pineapple, cherries, apricots, blueberries, peaches, cranberries, apples, pears or plums.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
