It is Real Food Wednesday and I started my day by picking rhubarb in my pajamas. Rhubarb is a once-in-a-while spring treat for our family. According to Rebecca Wood in The New Whole Foods Encyclopedia, rhubarb is high in oxalic acid, which can interfere with calcium absorption. Still, when used moderately, it can be a good liver tonic. Of course, cooking helps break down the oxalic acid.
I adapted this recipe to suit my husband, who is on the GAPS Diet. The original recipe is my grandma’s specialty and uses marshmallows and yellow cake to sweeten the rhubarb. Mine is a little less sweet than the original and has the added surprise of dried apricots. For the yellow cake, I adapted the recipe from Cooking With Coconut Flour by Bruce Fife.
Grain Free Rhubarb Cake
2 1/2 cups fresh rhubarb stalks, chopped
½ cup dried apricots, snipped into small pieces
12 eggs at room temperature
¾ -1 cup honey
½ cup melted butter or ghee
¼ cup milk or coconut milk
1 teaspoon vanilla extract
1 teaspoon sea salt
1 cup coconut flour, sifted
Grease a 9 X 13 glass baking pan. Preheat the oven to 325˚. Spread the chopped rhubarb and apricots in the bottom of the pan. Combine the eggs, melted butter, honey, milk and vanilla with a whisk. Sift together the salt and coconut flour. Add the coconut flour mixture to the wet ingredients and mix thoroughly. Pour the cake batter over the fruit in your pan, covering well. Bake for 45 minutes or until done. Serve warm or cold. It is especially good served with yogurt or ice cream.