Rhubarb Cake (GF, DF, EF)

This is the rhubarb cake that I made for Easter. It turned out very good, particularly topped with wild Alaskan blueberry sauce. I grew the rhubarb in my garden last summer!

This recipe is an adaption from nm_meilee's pineapple upside down cake. I've made that recipe multiple times before, and it was very good. The cake batter in particular holds up well and isn't gummy, something that is difficult for egg free cakes.

2 cups GF flour

1 tsp baking powder

1 tsp baking soda

1/8 tsp salt

1 tsp cinnamon

1/2 cup water or juice

2 tsp vanilla extract

2 tsp apple cider vinegar

1 cup coconut milk

1/4 cup coconut oil

1/4 cup tallow

1/2 cup coconut sugar

3/4 cup fresh or thawed rhubarb, or enough for a layer in the middle of the cake

Preheat oven to 350F. Line the bottom of an 8 inch pan with parchment paper.

Mix all dry ingredients together, except sugar. Mix together liquid ingredients, except oil and tallow, then set both aside.

Cream coconut oil and tallow together, then add coconut sugar and beat until light and fluffy.

Add dry ingredients and wet to fat mixture in alternating batches, until batter combines.

Spoon out half of batter into prepared pan, then add a layer of fresh or defrosted rhubarb. Add rest of batter, smoothing the top out.

Bake for 50 min., or until an inserted toothpick comes out clean.

Allow cake to cool for 20 min. before slicing and serving. Serve plain, with ice cream, or with blueberry sauce!