The first of the rhubarb!
I had to work a little to track some down – my usual market didn’t have any, but luckily I found some when I was out and about in a different neighborhood. Which also meant that I was that person walking down the street with a bunch of rhubarb clutched in my fist – but I am definitely okay being that person.
This cake is another variation on the grapefruit one I posted a few weeks ago – it’s a perfect snack or breakfast cake, as it isn’t all that sweet. It’s lightly spicy from the five spice, and the top gets jammy from the softened rhubarb + the actual jam involved. I use a jam that is fruit-sweetened only, which keeps this guy refined sugar free, but use whatever you have!
Almost wishing this had come out with the rhubarb slightly less soft – I may play around with it a little and see if I can make that happen.
Another insanely busy week here – I would like to stop working on the weekends please (insert eyeroll)…. this week should be less crazy though so I’m hoping for some downtime. At least I was able to swim most days this week; it is definitely preserving my sanity. Took today off since I know the humidity is supposed to drop next week which will trigger some autoimmune stuff – which means I’ll also be spending most days in the water, if at all possible.
Today was also a day of a food-photography mishap… I definitely broke the cake when I moved it from cooling rack to plate. Whatever, nothing some well-placed coconut won’t hide, and we’re going to eat it anyway so who cares. Not everything needs to be perfect.
I hope it is springy and nice where you are! I’m still hoping for some spring rains (CA needs it, but also I just love it.) Happy weekend :)
Rhubarb & Five Spice Upside Down Cake
Gluten free, dairy free & refined sugar free. Lightly sweet, slightly spicy, and perfect for spring. A Wait are those Cookies original. Yield: 1 8″ cake, serves several.
1.5 c almond flour
1/3 c cornmeal
3/4 tsp baking powder
1/4 tsp baking soda
heaping 1/4 tsp sea salt
1 tsp five spice
2 eggs, lightly beaten
1/4 c maple syrup
1/3 c coconut oil, melted
1.5 tsp vanilla extract
1 tsp almond extract
2 stalks of rhubarb, thinly sliced
2 tbsp apricot jam (mine is fruit sweetened only)
2 tsp coconut sugar
Preheat oven to 325. Lightly grease an 8″ cake pan with coconut oil and line the bottom with parchment paper – I flip it over, trace the outline & then cut, to get a perfectly sized circle. Spread the apricot jam evenly over the parchment, then drop the rhubarb slices into the bottom of the prepared pan. Sprinkle with coconut sugar.
In a large bowl, whisk together almond flour, cornmeal, baking powder, baking soda, sea salt & five spice. Add in eggs, honey, coconut oil, vanilla & almond extract, and stir until all ingredients are just incorporated. Drop the batter into the prepared pan – it’s thick! That’s normal – just even out the top with a spatula. Bake for 35-38 minutes, until the top of the cake is lightly browned, firm, and a tester in the center comes out clean. You can cover the cake with foil during the last 10 minutes of baking if the cake is browning too fast – though mine was done at 35 minutes, and I didn’t need the foil trick. Remove and let cool for a few minutes in the pan before flipping it out onto a cooling rack. Let cool completely before slicing and serving. Stores well overnight in the fridge, and is arguably even better for breakfast.