This moist coffeecake has a rich buttery flavor with swirls of rhubarb and ginger, plus a crispy streusel topping. A nutritious gluten-free, grain-free snack or dessert, it tastes just as yummy as my mom’s traditional recipe, with rhubarb filling marbled inside and crunchy nuts. Rhubarb is a vegetable related to buckwheat. High in vitamins A, K, B-complex, and antioxidant polyphenols, rhubarb’s bracingly sour taste becomes soft and delightful when lightly cooked with a sweetener. This recipe suggests your choice of zero-carb sweeteners chicory root or Lo Han Guo, to protect your blood sugar levels. You can freeze any leftover coffeecake in an airtight container. Makes a 9-inch coffeecake, square or round. If you have a food processor, it is helpful, but not required.
- 4 cups rhubarb, coarsely chopped
- 2 teaspoons cinnamon
- 2 inches ginger root, finely diced
- Sweeten to taste with 1/2 cup Just Like Sugar Brown natural chicory root sweetener, or 4 teaspoons PureLo Lo Han Sweetener by Swanson, or 1/3 cup raw honey, or your favorite sweetener.
- 3 tablespoons filtered water
- 1 teaspoon vanilla
- 2 tablespoons coconut oil, melted
- 3/4 cup chopped nuts, soaked and toasted, if possible (See All About Nuts)
- 1 tablespoon sweetener, brown if possible
- 1/4 teaspoon ground cinnamon
- A pinch of unprocessed salt
- 1 1/2 cups almond meal
- 1/2 teaspoon baking soda
- 1/4 heaping teaspoon unprocessed salt
- 1/4 teaspoon ground nutmeg
- Coconut butter, 1/2 cup if soft (113 grams if hard) (If mixing by hand, soften it by placing the container in a bowl of warm water)
- 4 large eggs, at room temperature
- 1 1/2 tablespoons lemon juice
- 1 tablespoon vanilla
- 1 teaspoon apple cider vinegar
- Sweeten to taste with 1/2 cup Just Like Sugar Table Top natural chicory root sweetener, or 4 teaspoons PureLo Lo Han Sweetener by Swanson, or 1/3 cup raw honey, or your favorite sweetener.
- Preheat oven to 350°F. Line a 9-inch square pan with parchment paper so there are handles hanging over the sides for easy removal. If you’re using a round pan, cut a round circle of parchment paper to line the bottom.
- Put all the filling ingredients into a small saucepan. Stir and bring to a boil. It may seem like you need more water, but don't add any more as the rhubarb will soften and liquefy. Turn the heat down to simmer for 5 minutes. Then remove from heat and set aside.
- Combine all the streusel ingredients in a small bowl. Stir until crumbly and set aside.
- In a food processor or mixing bowl add almond meal, baking soda, salt, and nutmeg. Mix well. Add the coconut butter and mix to a thick paste.
- Add to the mixture eggs, lemon juice, vanilla, sweetener, and vinegar. This begins the rising action. Process briefly until smooth.
- Pour batter into baking pan. Dribble the rhubarb filling on top. Then with a small spatula, make circular motions into the batter around the pan, to mix it in very well, so each piece will have some swirly flavor. Sprinkle Streusel on top and press it in very slightly.
- Bake 30 to 35 minutes, or until the rhubarb filling is bubbling and a wooden toothpick comes out pretty clean. Cool in the pan about 1/2 hour. This is delicious warm, however it slices better after chilling - your choice. Serve!
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