Almond Rhubarb Crumb Cake

I love rhubarb. Maybe I love it because it reminds me of my father who unironically enjoys jam, specifically strawberry rhubarb jam, more than most. I love rhubarb for it’s color and its tartness which compliments anything sweet so effortlessly. I love it because it is so specific to spring, not unlike artichokes (which I also love, perhaps because they remind me of my mother) and cherry blossoms. Just as quickly as rhubarb comes into season, sometime in late April, it leaves, sometime in early June. The fleeting weeks of rhubarb season are marked by subtle hints of change. At a time when things seem so much of the same, it is these things I hold onto most for a sense of hope—the slow retreat of wool sweaters to the back of my closet, pollen on my computer when I work outside, using Citibikes instead of the subway to get around. Time moves and seasons change and sometimes it’s okay to just allow the change to happen around you. To come into and out of seasons in your own life like rhubarb in late spring. This cake came about as a reminder of all these things. It is nostalgic, bright, simple, and delicious and I could eat it every day until peach season. I hope you enjoy.

Ingredients

For the Batter

1 cup rhubarb

1/2 tsp tapioca (or corn) starch

1 tbsp agave nectar 

1/3 cup coconut oil

2 eggs

1/3 cup maple syrup

1/3 cup coconut sugar

1 tsp almond extract

1 tsp baking soda

1/2 tsp baking powder

1 cup almond flour

1/2 cup gf flour

For the Crumble

2 tbsp melted coconut oil

1/4 cup rolled oats

1/3 cup slivered almonds

1 tbsp coconut sugar

1 tbsp maple syrup

1/2 tsp almond extract

Directions:

1. Preheat oven to 350 degrees. Chop rhubarb into 1/2 inch pieces and add to a bowl with starch and agave. Toss until fully combined and set aside.

2. In a medium bowl, with a hand whisk or an electric mixer fitted with a paddle attachment, beat together coconut oil, sugar and maple syrup. Add eggs, one at a time, beating well after each addition (this will add air into your cake). Add in almond extract and beat again until incorporated. Set aside.

3. In another bowl, combine your dry ingredients. Whisk until combined. Fold into sugar mixture until fully incorporated and no dry parts remain. Add your rhubarb in, gently folding it into the batter. Pour into a 9 inch springform pan, spreading evenly to create a flat layer.

4. In a small bowl, combine all your ingredients for the crumble. Mix together and sprinkle evenly over the top of your batter. Bake for 25-35 minutes until a toothpick when inserted in the center comes out clean. The cake will be should be very moist and the edges will be a dark golden brown.

5. Allow to cool completely and dust with powdered sugar. Serve and enjoy or eat it one forkful at a time straight from the pan. Whatever mood you’re feeling.