Sunday, July 15, 2018


With two healthy rhubarb plants in the garden, I decided to make a big dent in the stalks that were ready to be eaten and pulled out many stalks this morning. I pulled out enough that I had 11 cups of chopped rhubarb. I froze four bags each with two cups of chopped rhubarb and used the last three cups to make a cake. 

Three years ago I posted a recipe for upside down rhubarb cake. It is still a great recipe and I decided to update it to make it paleo. This is a favourite recipe of the DH (he has many favourites) and he asked if I would make it again. The change that I made was to make a paleo cake batter. I used a coffee cake recipe with a few small modifications from and the same rhubarb topping and directions from my original posted recipe. In the original post I also made subsequent upside down cakes and used other fruit besides rhubarb. 

In a number of coffee cake recipes, cinnamon is used and I decided to add cinnamon but in less quantity. I also wanted to use a white based sugar versus maple syrup or sugar or coconut sugar that many paleo cakes use as I didn't want the batter to be too dark. I used stevia to sweeten the batter and the rhubarb topping. 

Cake pan greased with butter and then sugar added.
Rhubarb topping placed over the sugar lined cake pan and then added the batter.

Out of the oven and cooling.

Inverted into a large glass quiche plate 

Ready to sample.



3 cups rhubarb, chopped
1/4 cup strawberry or raspberry jam
1/4 cup sugar 
1 tbsp soft butter 


2 cups ground almond flour
1/4 cup arrowroot flour
1/2 tsp baking soda
1 tsp cinnamon 
1/4 tsp salt

3 eggs, room temperature

1/4 cup coconut or almond milk
1 tbsp lemon juice
3 tbsp coconut oil, melted and room temperature 
2/3 cup sugar, eg stevia or coconut, or maple sugar
1 tsp vanilla extract


Slice the rhubarb into small pieces. Place in a medium-size bowl.

Preheat oven to 350 degrees F. Generously coat the bottom and side of a 9-inch round cake pan or a 10-inch deep-dish pie plate with 1 tbsp butter. 

Place jam in a small bowl and microwave for 25 to 30 seconds, until melted. Pour the jam over the rhubarb and stir to evenly coat. Evenly sprinkle 1/4 cup sugar over the bottom of the cake pan or pie plate. Spoon rhubarb mixture over the sugar and evenly spread it out.

In a medium bowl, combine the almond flour, arrowroot flour, baking soda, cinnamon and salt. Set aside.

In a large bowl, whisk the eggs and then add the milk, lemon juice, coconut oil, sugar and vanilla extract. Using a whisk or a mixing spoon combine well. Add the dry ingredients to the wet ingredients and mix well using a spatula or mixing spoon.

Spoon the batter over the rhubarb mixture in the cake pan and evenly spread the batter around. The batter will be thick. Bake in the oven for 28 to 30 minutes and cook until a toothpick inserted into the centre of the cake comes out dry. If the cake batter is browning too quickly, cover loosely with foil for the last five or so minutes. 

Cool the cake in the pan on a rack. Run a knife around edge of cake. Invert onto a large cake plate. It is best to wait until the cake cools down before you flip it onto a plate as you want the fruit topping to solidify. Serves 8 to 10 depending on serving sizes.

Cake batter adapted from

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