Rhubarb Crazy Cake (GF DF EF)

This layer cake is so easy to make, and the non gluten free people in your life will enjoy it as well! I think that it is an excellent party cake, but if you need something smaller, just make one cake, and cut in in half.

It is best the first day it is assembled, but it keeps well in the fridge for a couple of days.

Enjoy!

For the cake:

3 C. GF flour mix

1 1/5 C. coconut sugar

2 Tbs. baking soda

1 tsp. salt

2 tsp. cinnamon

1 Tbs. ground orange peel

3/4 C. olive oil

2 Tbs. vinegar

2 C. water

1 C. rhubarb

Preheat oven to 350F.

In a mixing bowl whisk dry ingredients together.

Form a large well in the ingredients on one side of the bowl, and a smaller one on the other side. Pour the oil into the larger well, and the vinegar into the smaller well. Pour the water over all the ingredients and mix well.

Pour into 2 un-greased 8x8 pans, sprinkle chopped rhubarb on top*, and put in oven.

Bake for 30-35 minutes or until an inserted toothpick comes out clean. Let cool for 30 minutes, then turn out cakes unto cooling rack.

*Alternatively, mix chopped rhubarb with 1 tsp. flour, and fold into cake batter.

For the rhubarb sauce:

2 C. chopped rhubarb (fresh or frozen)

2 Tbs. juice

Honey to taste

Place rhubarb and juice in a small saucepan, bring to a boil and simmer until rhubarb is soft. Add honey to taste, and cool.

For the lemon icing:

1 C. powdered sugar

2 Tbs. lemon juice

Sift powdered sugar into mixing bowl. Add lemon juice and whisk well. If icing is too thin, sift and whisk in 1/4 C. more powdered sugar. Repeat until desired consistency is achieved.

• To assemble layer cake, place 1 cake bottom side down, on serving dish. Spoon rhubarb sauce unto top, then place remaining cake bottom side up on top. Drizzle with icing, and decorate as you wish.

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