Healthified Strawberry Rhubarb Crumble Cake

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By Sara McGlothlin

I will admit, I didn’t cook with or consume rhubarb until I created this recipe. I never knew much about it, and sometimes we can shy away from uncertainty, whether that pertains to more ordinary tasks (like cooking) or bigger life things. In the end (as it tends to be the case), I am glad I went outside of my comfort zone. There is a reason strawberries and rhubarb are often used together in recipes. The combination is delicious!

While rhubarb is often believed to be a fruit, botanically, it is a vegetable. It is in season April – June, and due to it’s tart taste, is often baked or made into jams and jellies to bring out its natural sweetness.

If you want to give it a go, try out this strawberry rhubarb crumble cake. Enjoy it for breakfast with some coconut yogurt, or top it with coconut ice cream for dessert!

Grain-Free Strawberry Rhubarb Crumble Cake

Serves 8-10

For the crust

  • 2 cups white Turkish figs or pitted Medjool dates, soaked in warm water 10-15 minutes then coarsely chopped

  • 1 cup nuts of choice (I used cashews)

  • 1 teaspoon vanilla

  • dash sea salt

For the filling

  • 2 cups rhubarb diced

  • 2 cups strawberries diced

  • zest from ½ lemon

  • ¼ cup coconut nectar

  • ¼ teaspoon sea salt

  • 1 tablespoon arrowroot powder

For the crumble topping

  • 1 cup almond flour

  • 2 tablespoons coconut flour

  • 1 teaspoon cinnamon

  • dash of sea salt

  • ¼ cup melted ghee or coconut oil

Directions

Preheat oven to 350 degrees. Grease a 9-inch spring-form cake pan with coconut oil or cooking spray.

Make the crust. Add the nuts to food processor and blend until course like consistency. Add remaining ingredients and process again until sticky crumble. Press on the bottom on the cake pan and set aside.

Add all the ingredients for the filling in a large bowl. Stir until well combined. Pour over the crust.

In a medium bowl, add almond flour, coconut flour, cinnamon and sea salt. Stir. Pour melted ghee or coconut oil on top and stir until crumble like consistency. Sprinkle on top of filling. Bake 40-45 minutes. Allow the cake to completely cool (about 2 hours) before removing from the pan.

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