Rosey Rhubard Cakes, grain free

This is one of the recipes from my spring article in Gathering Mag!!

    I love rhubarb! It has this unique tang I look forward to every spring but I will confess my family is not big rhubarb fans. But I am slowly winning them over and these little cakes are just one of the ways. The secret is the cream cheese center; it seems to help cut the tartness from the rhubarb for my family. I like it because … well who does not like cream cheese filled mini-cakes? Roasting the rhubarb is easy and concentrates the flavors a bit. Even though these cakes are grain free (and could be dairy free see tips) everyone will love them. Even those who are not rhubarb fans!

Rosey Rhubarb Up-side Down Cakes w/ Cream Cheese Center, grain free

Makes 12 mini cakes

Roasted Rhubarb Sauce

4 ounces of cream cheese cut into 12 cubes

⅟ᴣ cup melted coconut oil, cooled

2 eggs

⅛ tsp. vanilla paste or 1 tsp vanilla extract

2 cups almond flour

¼ cup coconut flour

⅟ᴣ cup coconut sugar

½ tsp salt

Pre-heat oven 350 degrees

Grease muffin pan, unless using a silicone pan (which is what I prefer). Divide sauce amount the 12 cups and spread on bottom. Add one cube of cream cheese to each cup. Make cake batter by mixing together almond and coconut flour, sugar and salt in a large bowl. Add oil, eggs and vanilla. Batter should be scoopable but not pourable. Divide batter between the 12 cups. Bake 30-40 minutes until when a tooth pick is inserted in cake comes clean and the cake feels firm to the touch. Let cool 10 minutes and then remove cakes with rhubarb side up and cool on rack. If using a silicone pan, let cakes cool in pan. If sauce sticks to the bottom on the pan, just scoop it up and spread it back on the cakes.

Slow-Roasted Rhubarb Sauce

3 cups of sliced rhubarb

⅟ᴣ cup of sugar

Juice of half a orange

Pre-heat oven 300 degrees. Toss Rhubarb in sugar and juice and spread out in a wide baking dish. Bake 45 minutes. Scrape rhubarb and juice into a dish and allow to cool. Puree sauce or leave chunky depending on your liking. The sauce can be kept in a fridge for a week.

Tips:

A trick I learned from a friend on measuring the coconut oil. Scoop out more than you need, melt it, measure what you need and pour the extra oil back into container. It will not hurt the coconut oil.

To make these muffins dairy free use dairy free milk and cream cheese. Trader Joes has a really good DF cream cheese.

If you want your rosey cakes orangeier, add zest and juice from the other half of the orange to the cake batter. Also if you really like strawberry with your rhubarb, you can replace some of the rhubarb with strawberries for the sauce.

Comments

[homespun living]

My rhubarb is almost ready, just in time--I can't wait to try this recipe.
Thanks Clarice!

Deb

[Linda Colantino]

I love rhubarb too and these look just so yummy!

[Theresa]

Well, these look really delightful! I will admit that i am not a rhubarb fan - but I am willing to give it another try! I cannot remember what it was that I didn't care for, but we have some growing in the yard - so that will give me an opportunity to revisit it!

[Thimbleanna]

Well...they look yummy! I've never made anything with rhubarb -- I'm surrounded by people who aren't rhubarb fans.

[Jody]

Yum! I love rhubarb, and your mini cakes look delish. I like that they are grain free. I've been experimenting with almond flour and I love it. It's especially wonderful for breading meats to fry.

Thanks for sharing this recipe.

[Tracy]

I love rhubarb! I have always gotten it from our next-door neighbors, but as I glanced in the yard just yesterday - I don't see it coming up. It is either that we have had such a snowy spring (again today), or they dug them up. They don't care for rhubarb themselves - so I am fearful that this is what happened!