Rhubarb, a close relative to celery, is amongst the lower calorie veggies. Rhubarb originated in China where it was used for medical purposes. Once cooked, rhubarb lets go of its tart flavor and truly shows off with its mellow sweetness. These colorful stalks contain a healthy amount of vitamin C, which increases immunity and vitamin K, which has shown to play a role in the treatment of Alzheimer's disease. Rhubarb is also a great source of calcium along with fiber which helps promote healthy digestion. To harvest the greatest amount of nutrients from rhubarb, it is suggested that it be cooked or stewed.
If you have not already noticed, I love incorporating the bold flavor of orange into my recipes. It is so simple yet so distinct. Citrus flavors can help balance and enhance the harmony within a dish. In this recipe, orange helps to stabilize the tartness of rhubarb with the sweetness of sugar to create perfect parity.
Strawberry Rhubarb Snack Cake
3/4 cup GF oat flour
1/3 cup almond meal
2 tbs teff flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cardamom
1/4 cup finely chopped almonds
1/3 cup unsweetened organic greek yogurt
1/4 cup almond milk
3 tbs raw honey
1 tbs coconut oil, melted
1/2 tsp vanilla extract
1 tbs orange zest
about 3 stalks fresh rhubarb, largely cubed
1/2 cup fresh strawberries, largely cubed
4 tbs coconut sugar
Pre-heat oven to 350F degrees (177C).
Add the rhubarb/ strawberry cubes to a small bowl and toss with the coconut sugar.
Now, add all your dry ingredients, including spices and chopped almonds, to a large mixing bowl and stir to combine. Add all your wet ingredients, including orange zest, in a smaller bowl and whisk to combine.
Next, add the sugar coated rhubarb and strawberries to the dry mixture and toss to combine. Finally add the wet mixture to the dry and continue to stir and combine.
Pour the batter into a parchment lined baking pan (about 8 by 8in) and top with more chopped almonds and rolled oats, bake for about 35 minutes. Let the cake cool about 30 minutes before cutting, enjoy!
*Cake keeps for about 3-4 days in the refrigerator.