It's RHUBARB SEASON!
Every once in a while you just hit the jackpot with a recipe. I LOVE rhubarb and I love dense textured desserts (no fluffy sponge cakes for me!) So let me tell you, this is one of them "JACKPOT" recipes - hee,hee. SO STINKIN DELICIOUS (-:
I’m going to call this Rhubarb Streusel Cake :-) Like most of my recipes, this is incredibly fast and easy, plus it's a great way to use up rhubarb when it's in season!
* UPDATE: I made this Gluten Free and Dairy Free and LOVED the results!!*
Rhubarb Streusel Cake
(with coconut topping)
Ingredients: GF/DF option in RED
1 1/4 c brown sugar
1/2 c shortening or coconut oil
1 egg or 1 tbsp chia seeds soaked in 3 tbsp water (link how to)
2 c flour or Mama's coconut flour blend + 1 tsp Xanthum Gum
1/2 tsp. salt
2 tsp. vanilla
1 c milk or coconut milk
5 c chopped rhubarb
Topping:
1/2 c sugar or 1 tsp powdered stevia
1 tsp. cinnamon
1 c coconut flakes (I used unsweetened)
Mix cake ingredients together, pour into a 8” x8” square pan
Mix topping ingredients together. Sprinkle on top
Bake 350F for 80 min in the 8x8 pan or 60 min in a 9”x13” pan. (I know, I show a pie cut out, I was going camping {I LOVE CAMPING!} and it was a disposable one so just ignore the picture, that is unless you like it that way!) PLEASEtest with a tester to be sure middle does NOT come out gooey. Keep cooking till it comes out clean!
What do you think!? Do you have a favorite way to use up your own rhubarb? It seems to grow like a weed over here in the Northwest!
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