I had a bundle of local Alaska rhubarb a friend gave me slowly decomposing in my crisper, so today I salvaged what was left with this delicious coffee cake. I only very minimally modified this recipe. I used butter instead of coconut oil, because I’m out (I go through one of these about every 6 weeks), and after measuring honey for the rhubarb sauce, I was done with measuring honey, so I just used organic cane sugar in the cake batter. That sad, wilted rhubarb moved to a whole new level today!
3 thoughts on “Rhubarb Swirl Coffee Cake”
Reblogged this on Alaskan Foodie and commented:
Alaska has an abundance of rhubarb. This looks like an amazing way to use some of it up.
Sounds very delicious!
It was so good! And the cake was surprisingly light and fluffy for using almond flour.