This humble cake doesn’t look like anything special, but it will blow you away with tantalizing flavor and simple preparation. A great summer dessert for picnics and gatherings, everybody loves fresh rhubarb with strawberries. To make it, put the strawberry-rhubarb mixture into a pan, spread the cake batter on top, and bake. The simple yellow cake is Paleo, grain-free, and gluten-free, with a rich and sumptuous taste that infuses with strawberry-rhubarb flavors while baking. Yum yum! If you’re going to flip this before serving, I suggest you line the pan with greased parchment paper so it doesn’t stick or fall apart. Feel free to make it in other sizes, such as a 10″ round pan, a spring form pan, or even a large skillet. I served it with Instant Coconut Whipped Cream – Delicious! You can store leftovers in the refrigerator for 3 days or freeze up to 3 months. Yield: One 9 x 13 pan, or a 10″ round cake. Serves 8 – 12 persons.
Mix together the strawberry-rhubarb mixture.
Spread the cake batter over the strawberry – rhubarb mixture and bake. That’s it!
- 3 tablespoons coconut oil
- 2 cups rhubarb, trimmed & cut
- 2 cups strawberries, trimmed and sliced
- 2/3 cup sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 2 tablespoons PureLo Lo Han by Swanson, or 1/2 cup raw honey, or your favorite sweetener.
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons grated ginger root
- 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 in a warm oven)
- 4 large eggs, at room temperature
- 1 tablespoon lemon juice
- Finely grated zest of 1 orange
- 1/4 cup orange juice, or fruit juice, or alt milk, or water
- 1 tablespoon vanilla
- 1/2 cup sweetener to taste same as above.
- 2 teaspoons apple cider vinegar
- Preheat oven to 350°F. Get out a 9 x 13-inch pan, or a 10” round pan, a 10” skillet or springform pan. Line the pan with parchment paper that comes up the sides like handles. I fastened it with photo clips but that’s not required. Grease the paper generously with 3 tablespoons coconut oil.
- Toss the rhubarb, strawberries, sweetener, cinnamon, and ginger in a mixing bowl. Pour them into the prepared pan and spread flat.
- 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, orange zest, orange juice, vanilla, sweetener, and vinegar. Mix well. This begins the rising action. Process very briefly and pour over the fruit in the pan. Spread flat.
- Bake immediately for 42 to 45 minutes, or until a wooden toothpick comes out clean. Cool in the pan 1/2 hour. This is delicious warm, however it will more easily after chilling.