Grain-free Rhubarb Cake
I love rhubarb! Not only for its delicious taste but also because it means that summer is right around the corner. If you have never tried rhubarb before, head to your local farmers market and grab a few stalks (4-5 if you want to make this recipe). The mix between the sweetness of the cake and the acidity of the rhubarb makes for a perfect combination. This recipe tastes more like a traditional rhubarb cake and because I was going for that fluffy texture I decided to use eggs. So if you for some reason cannot eat eggs then make sure to check out my strawberry rhubarb crisp recipe. It is AIP friendly.
This grain-free rhubarb cake uses a combination of a few different grain-free flours: Tigernut flour, cassava flour, arrowroot flour, and coconut flour. You can find all of these at most health food stores and places like Wholefoods market of course. I recently started using tigernut flour a lot more in my recipes and I really love it. Tigernuts are actually not nuts so if you have a nut allergy this is a great flour for you. It is full of fiber and vitamins and minerals and tastes and behaves very similarly to nut flour.
This grain-free rhubarb cake recipe is easy to whip up for your next weekend baking session. I would love to hear from you in the comment section below if you make this recipe. Also, make sure to tag me in your food pictures on Instagram.