Almond Rhubarb Cake (Gluten-Free, Low-GI)

This dessert is so easy to make and is delicious with a scoop of ice cream! If you don’t have rhubarb, you can also use apples or berries.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 9-inch round cake

Ingredients

• 3  cups rhubarb, sliced
• 1  tablespoon lime juice or 1  tablespoon lemon juice
• 3  tablespoons  coconut sugar crystals
• 1  cup  almond meal (or almond slices ground in food processor)
• 1⁄2 cup  coconut flour
• 1⁄2 cup  coconut sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup sour cream or 1⁄2 cup yogurt
• 2  eggs, beaten
• 1  teaspoon  almond extract
• 1⁄2 cup  sliced almonds
• 1⁄2 teaspoon olive oil, for coating the pan

Directions

1. Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
2. In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
3. In another bowl, place all the dry ingredients from almond meal to salt and mix.
4. Add wet ingredients from sour cream or yogurt to almond extract and mix.
5. Fold in the rhubarb mixture and mix gently.
6. Pour the batter into the round baking pan and top with almond slices.
7. Bake for 45-50 minutes or until a toothpick comes out clean.
8. When the cake is no longer hot, remove it from the pan and cool on a wire rack.
9. Infuse love, slice and serve with a scoop of ice cream (if you wish)!