Roasted Rhubarb Cake

lake superior kitchen, roasted rhubarb cake

Today is our seven year wedding anniversary.  Seven years?!  It feels like life has been on speed for us for the past seven years.  Or, maybe it’s just been moving along at a regular pace and this is what people mean when they say “it goes by so fast.”  It makes me laugh to think how much better I know B now than I did seven years ago.  And I really love getting to know him more and more each year.  That is one of my favorite things about marriage.  We know each other really well and in seven more years we’ll be amazed at how much more we know.  It’s really amazing to go through the ups and downs of life with a loving partner.  Today, I feel very thankful.

You requested savory rhubarb recipes!  Don’t worry, I’m getting there!  I made something this past weekend that I’m very excited about but my pictures didn’t turn out as I hoped so I need to make it again!  Haha.  So for now, here is another recipe that I’m very excited about.  This rhubarb cake, although not savory, is not sickly sweet like many rhubarb recipes.  I roasted the rhubarb ahead of time to tame the sour taste a bit so I wouldn’t have to add so much sugar.  You can still taste a little bit of the tartness in the cake but it’s perfectly balanced with the sweetness of coconut sugar.  This would be quite good with ice cream too, I expect, but we did just have it plain and it was great!

Roasted Rhubarb Cake

1 hour, 9x9 pan

Ingredients:

7 3” pieces of rhubarb, cut in half lengthwise

1 T coconut oil

1/2 c butter, melted

1/2 c coconut sugar

1 t baking soda

1/2 t salt

1/2 t vanilla

1 c flour

4 T milk

3/4 c frozen strawberries

powdered coconut milk for sprinkling on top (optional)

Directions:

  1. Heat oven to 400.  Place the rhubarb pieces (about 14 after cutting the 3” chunks lengthwise) on a foil lined baking dish (with walls, they’ll release a lot of liquid).  Use your hands to crumble the 1 T coconut oil over the rhubarb pieces.  Bake for 20 min.
  2. Remove the rhubarb and set aside.  Reduce oven temp to 375.
  3. In medium bowl, mix melted butter and coconut sugar.
  4. Add baking soda, salt, vanilla, flour, and milk and stir to combine.  Add frozen strawberries and stir.
  5. Grease a 9x9” baking dish.  Scoop cake mixture into the pan and spread evenly.  Place the rhubarb pieces evenly across the top of the cake.
  6. Bake for 30-35 min, or until knife inserted comes out clean.
  7. Let cool in pan before serving.  Sprinkle with coconut milk powder, if desired.

 

*Ok, to be honest, I definitely would have put an egg in this if I hadn’t just ran out! :). It turned out great without one, but next time I will try put one in to see what kind of difference it makes!