Rhubarb ‘Cake’ for Breakfast? YES, Please!

I’ve stumbled across creating a tasty treat, even for breakfast! Because hey, who wouldn’t want to eat cake for breakfast?! When you have an abundance of fresh rhubarb, and an abundance of crushed/ pulverized nuts, what do you do? Make pudding-like cake. At the clinic, we have been dabbling with making our own nut and oat milks using an Almond Cow.  Check it out. Quite the investment at first but I am surely impressed, since we have been going through more ‘milk’ enjoying a cup of green matcha in the afternoon instead of coffee, the savings have been quite noticeable. I can’t tell you the exact dollars we are saving (Jeannie was on top of that :)’ but between buying our bee-friendly harvested nuts in bulk and being able to use the left over pulverized nuts in baking, I say it’s a win-win. So Jeannie’s daughter and I have been dabbling in making cookies, cakes, and tasty treats using this left over almond and cashew pastes.  So far, the left over nut pulp has made some really chewy delicious cookies, just have to watch the liquid consistency to have them bake up okay.  And the cake turned out great too!

Benefits of rhubarb:

Improves digestive health, boosts immune system, decreases risk of anemia, improves eye health, improves cholesterol levels, good for your brain, bones and immune system!

Benefits of cashews, almonds, and other nuts:

Rich in protein, bone and heart health support, hormone support, skin, hair, and nail support

Starting your morning out with protein can greatly benefit your blood sugar for the rest of the day!

Rhubarb Cake Recipe:

6 cups of cleaned and chopped rhubarb

1/2-1 cup of sugar (or monk fruit powder)*

  • or maple syrup or honey but then 1/4 cup to cut down on moisture

Place rhubarb mixed with sweetener in the bottom of a greased 9×13 pan

Cake part:

1 cup monk fruit powder or sugar* or the maple syrup or honey replacement as listed above

1 cup ‘flour’ : whether it be an almond flour or a combo of cashew/ almond/ GF flour.

1 egg

1/4 cup oil or butter (cut down on this if you are using the above Almond Cow leftover nut pulp=already moist)

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

Mix together and add 1/2 cup milk to the mixture (Almond Cow pulp = don’t add more liquid)

Spread the cake batter over the top of the rhubarb chunks ( it will spread and fill as it bakes)

Bake the 9×13 pan at 350 degrees for one hour.

Serve warm (my favorite) or cold. My grandma used to put a splash of cream over the top of this when served.

Store in the fridge, can rewarm each serving as needed.

Enjoy this tangy treat for breakfast, or anytime for that matter!

Make sure to freeze a little rhubarb before the season is over!