Ontario rhubarb season is now, so there’s no better time to whip up a treat using these juicy, tart, bright pink stalks. This coffee cake showcases the beautiful ingredient, and also happens to be gluten-free and naturally sweetened with a touch of maple syrup. Although the ingredient list may look long, it comes together fairly quickly and is the perfect cake for a spring brunch. Plus, the cinnamon-walnut crumble on top is not to be missed!
1 c. almond meal/flour
1 c. oat flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
2 tsp. cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
½ c. plain Greek yogurt (can sub applesauce)
⅓ c. pure maple syrup
¼ c. coconut oil, melted + cooled
2 eggs, room temperature
1 tsp. vanilla extract
1 ½ c. fresh rhubarb, chopped
1 tbsp. pure maple syrup
1 tsp. cornstarch
For the streusel:
2 tbsp. cold butter or coconut oil
4 tbsp. brown sugar (or coconut sugar)
½ c. oat flour
⅓ c. chopped walnuts
¼ tsp. cinnamon
Pinch of sea salt
Preheat your oven to 350 degrees and grease or line a square baking pan.
In a large bowl, whisk together your yogurt (or applesauce), maple syrup, coconut oil, vanilla and eggs. Make sure all of your ingredients are at room temperature so the coconut oil doesn’t solidify!
To the liquid mixture, add in almond meal, oat flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Gently mix with a spatula until a smooth, thick batter forms. Do not overmix. Set aside.
In a separate small bowl, toss your rhubarb pieces with 1 tbsp maple syrup and the cornstarch.
In another bowl, combine your butter or coconut oil (make sure it’s cold/solid), sugar, oat flour, chopped walnuts, cinnamon and a pinch of salt. Use your fingers or a fork to thoroughly incorporate the butter into the rest of the mixture. You should have a slightly moist, crumbly mixture. Add a bit of extra flour if it looks too wet.
Spread the batter into your prepared baking dish. Add the rhubarb in an even layer on top of the batter. Sprinkle the streusel mixture on top of the rhubarb and press down slightly.
Bake the cake for 35 minutes, until top is slightly browned and a toothpick inserted into the centre comes out clean. Let cool completely for at least 30 mins. Slice into 12 squares and serve!