Rhubarb is a springtime vegetable that I just can’t get enough of! Who would’ve thought a vegetable could make such a delicious dessert! Strawberry rhubarb pie is perhaps one of the most well known ways to enjoy rhubarb. And while it is often paired with fruit to create some deliciousness, it can definitely make something special all on its own. Take this cake for instance. It is simply paired with some cardamom and together, the flavors are alive!
What I love about rhubarb and cardamom is that they both have unique flavors that stand out equally. Rhubarb can be tart in its natural form. But with a touch of maple syrup, along with the fabulous taste of almond or cashew flour, this cake yields a natural sweetness bringing a perfect balance to these ingredients.
This rhubarb cardamom cake is so easy to make and pretty darn healthy too! If you do want to add some fruit, I would recommend either dicing small or thinly slicing some strawberries and cutting back on the diced rhubarb so that the ingredients balance out properly. So when you see those beautiful and bright rhubarb stalks, grab some and get to some baking! I have a few other rhubarb recipes you may want to take a peek at as well. Keep in mind, you can always freeze rhubarb for later use.
Other rhubarb treats:
2 & 1/2 cups almond or cashew flour
1/2 cup arrowroot starch
1 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
1/2 cup maple syrup, plus 2 teaspoons, divided
1/2 cup full fat coconut milk (or milk of choice)
1 tsp vanilla extract
1 cup fresh rhubarb, diced into 1/4 inch pieces
1/4 cup rhubarb, cut into thin strips for garnish (optional)
1) First, dice and slice the rhubarb. Drizzle the rhubarb with 2 teaspoons of maple syrup and set aside.
2) Grease an 8 x 8 baking dish with coconut oil, butter, ghee, etc. Preheat oven to 350°F.
3) In a medium bowl, sift together the almond or cashew flour, arrowroot, baking soda, salt, and cardamom. Make sure no lumps remain.
4) In a separate bowl, whisk the eggs. Then add the coconut milk, maple syrup, and vanilla. Whisk until combined. Stir in the diced rhubarb.
5) Now add the flour mixture to the wet ingredients. Stir until combined. Pour into your baking dish. Arrange the rhubarb strips on the top. I also used some edible rose petals for garnish, but that’s totally optional.
6) Bake the cake for 45-50 minutes. The top of the cake should be firm to the touch. Use a toothpick to test if necessary. A quick note, I slice the rhubarb on top pretty thin. If you leave the strips too thick, the cake batter will not bake properly. This cake is delicious just the way it is, but it also goes great with a scoop of ice cream or a dollop of coconut whipped cream on top!