I love rhubarb baked goods and my mom’s rhubarb coffee cake was one of my favorite things to make until I went grain-free. Well, now we can eat it again! I hope you enjoy it as much as we do! (And yes, that is eggs and sausage in the picture with the coffee cake…we grew up eating coffee cake for breakfast!)
Rhubarb Coffee Cake
1/2 cup coconut oil
3/4 cup raw honey
1 Tbsp. lemon juice + enough almond milk to make 1 cup
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup sifted coconut flour
1 1/4 cup arrowroot*
3 cups chopped rhubarb
1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. Cream coconut oil and honey. Add the eggs and mix well in a stand mixer or in a large bowl with a hand mixer.
3. Combine lemon juice and almond milk in a separate little bowl and let stand for a couple minutes.
4. Add almond milk mixture and vanilla to the egg mixture.
5. Add baking soda, salt, coconut flour and arrowroot to bowl and mix well.
6. Fold in chopped rhubarb and spread batter in the greased 9×13 pan.
7. (Optional) top with chopped nut/honey topping below.
Sprinkle on top:
– 1 Tbsp. (or more) raw honey
– 2/3 cup chopped walnuts, pecans or almonds
8. Bake at 350 degrees for 45-60 minutes or until knife inserted comes out clean.
Butter Cream Sauce
2/3 cup butter**
2/3 cup canned coconut milk
1/4 – 1/3 cup honey
1 tsp. vanilla
1. In a medium sauce pan, cook butter, coconut milk, and honey over medium-low heat. Cook until butter is melted and honey is dissolved.
2. Remove from heat and add vanilla.
3. Serve coffee cake and pour sauce over individual pieces, if desired.
* As with my other coffee cake recipe, you can substitute almond flour for the arrowroot, but the texture will be slightly different. I personally prefer the texture of the arrowroot, hence why the recipe calls for arrowroot.
** I would think that it would work to use coconut oil in place of the butter for a dairy-free option of the sauce, but I have not tried it. The flavor would probably be very coconutty.
Jennifer Maltby is a food blogger for The Unrefined Kitchen. She has been happily married to her husband for 6 years. They have one two-year old daughter and a baby on the way. Jennifer loves being in the kitchen and especially loves baking. Due to multiple health issues, she changed her diet in April 2011 and saw significant, positive changes. Parting from the average American diet was a bit of a challenge, but Jennifer found that using some creativity could turn this diet into something that could be very tasty. She started the website The Unrefined Kitchen to be a tool and resource for others trying to change their diet in a similar way. The Unrefined Kitchen is grain-free, gluten-free, refined sugar-free and dairy-free (almost, we like butter!).