Rhubarb is a very tart-sour vegetable (think 100% unsweetened cranberries). Rhubarb stalks resemble celery but have a reddish hue. Unlike celery, however, rhubarb is best eaten COOKED (versus raw).
High in fiber, rhubarb is known to have a laxative effect: it can help promote regular bowel movements or reduce strain during bowel movements. As an herbal remedy, it has been used to treat GI discomfort associated with constipation and diarrhea.
In addition to its high fiber content, rhubarb contains key micronutrients, like Vitamin K (important for bone health), Vitamin C, manganese and potassium.
This spring, our rhubarb patch produced a modest (albeit late spring) yield. I used rhubarb to delicious effect in this low sugar, gluten-free and grain-free rhubarb coconut flour upside-down cake.
Rhubarb Coconut Flour Cake
Serves 4 to 6
6-8 stalks rhubarb, rinsed well, ends discarded
1 cup frozen organic strawberries, pureed
4 pasture-raised eggs
3/4 cup canned, organic, unsweetened, full-fat coconut milk
1/4 cup raw honey
1/2 teaspoon pure vanilla extract
1/2 cup organic coconut flour
1/4 teaspoon Celtic sea salt
1/2 teaspoon baking soda
Preheat the oven to 350°F.
Grease the bottom of a 9-inch stainless steel skillet (with a stainless steel handle; no plastic handles!) or a spring-form cake pan with grass-fed butter or olive oil. Line the bottom of the skillet (or cake pan) with parchment paper. Grease the parchment paper.
Halve each rhubarb stalk, then cut into 1/2-inch dice. Arrange evenly in a single layer on the bottom of the skillet or cake pan. Using a large spatula, carefully spread the pureed strawberries over the rhubarb, distributing evenly.
In a medium bowl, use an electric mixer to blend the eggs, coconut milk, honey and vanilla together.
In a separate small bowl, whisk together the coconut flour, Celtic sea salt and baking soda. Add the dry ingredients into the egg and coconut milk mixture, whisking together well. Pour batter over the rhubarb and strawberries in skillet or cake pan. Gently shake the skillet or cake pan to distribute batter evenly.
Place on center rack. Bake for apx. 40 minutes, or until the cake is golden brown and a knife inserted in the middle comes out clean. Cool the cake at least 30 minutes, or until cool enough to handle.
Flip onto a cake platter, rhubarb side up.