Here is rhubarb experiment number two! A moist, delicious cake that’s subtly sweet with pops of tartness! This cake comes together quickly and bakes in 30 minutes, so dessert is ready by the time you are done eating dinner!
- 6 pastured eggs
- 1/2 cup melted coconut oil
- 1 Tablespoon local honey
- 1 teaspoon vanilla
- orange zest from 1/2 of an orange
- 1/4 cup freshly squeezed orange juice
- 3/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup rhubarb, sliced 1/4 inch think
What to do:
Preheat the oven to 350 degrees Fahrenheit.
Prepare an 8 x 8 inch baking pan. Oil the pan on all sides using coconut oil. Line the bottom and 2 sides of the pan with parchment paper.
In a large bowl, whisk together the first 6 ingredients (eggs through orange juice). In another bowl, sift together the coconut flour, baking powder, and sea salt. Add the dry ingredients to the wet ingredients and stir well to make sure you don’t have any lumps.
Add in the rhubarb and stir well to combine.
Pur the batter into your prepared pan (the batter will be very thick). Spread the batter to evenly coat the pan.
Place in the oven and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
The cake can be served warm or at room temperature. Enjoy!
Yield 8 pieces.