This humble cake doesn’t look particularly fancy. But what it lacks in appearance it makes up for in flavor and simplicity. A great summer dessert for potlucks or picnics, everybody loves tart rhubarb with sweet strawberries. The cake underneath is a simple Paleo, grain-free, gluten-free yellow cake that tastes rich and sumptuous. During baking the cake soaks up the juices released by the strawberries and rhubarb. It can be a bit tricky to flip this over onto a serving platter, so it’s a good idea to line the pan with parchment paper and grease it generously. You can also bake this in a 10″ round pan, a springform pan, or a large skillet. I served it with Instant Coconut Whipped Cream – Yum! 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 topping ingredients.
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 briefly and pour over the fruit in the pan. Spread flat.
- Bake 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 slices more easily after chilling.