Easy dessert showcasing seasonal rhubarb and cherries. Tart yet mapley and sweet. Perfect cross between custard and cake!
This grain free rhubarb-cherry custard cake combines the best of two worlds for me: cake and QUICK. Typically cake requires creaming butter or melting chocolate or a plethora of steps and detailed directions. While they may produce wonderful results, those wonderful results seem to take forever to make their way to my mouth. When I want cake, I want cake asap. Fashioning this cake after a typical rhubarb custard, cuts out many of the standard cake steps that take extra time. For this recipe, all you have to do is put some chopped fruit in a dish, pour a simple grain-free batter over it, top it with an easy crumble, and bake.
This recipe is a combination of custard and cake. There isn’t any leavener, so the resulting crumb is delicate, extremely moist, and creamy like a typical custard would be. It uses coconut milk instead of cream, though, keeping it dairy free. If you don’t like rhubarb’s sour taste, try this recipe. The mix of tart rhubarb and tangy cherries are kept in balance thanks to the sweetness of the coconut sugar and maple syrup. There’s still the rhubarb flavor without it being overwhelming. The almond flour boosts the protein content, and both the almond flour and coconut flour, as well as the fruit, contain ample fiber keeping this cake wholesome and satisfying.
I’m always looking for ways to showcase the season’s ripest offerings. Late spring and early summer is the perfect time to use up rhubarb. The rhubarb’s water content releases as it breaks down while baking, which helps keep the cake moist. The cherries can be swapped out for a different berry if desired, such as whole blackberries or halved strawberries. Using fresh, seasonal fruit, though, is key to this cake!
The cake is topped with an easy 3-ingredient cinnamon crumble. If you eat oats, you can use oatmeal, or to keep the cake grain free, use additional almond flour.
This custard cake can be eaten warm topped with ice cream, yogurt, or whipped coconut cream. Or it can be chilled for a cold dessert on a hot day. Personally, I enjoy eating slices chilled as the flavors really shine, and it feels like the perfect, luxurious summer treat.
If you love cake as much as I do, check out these other cake recipes: Almond Flour Chocolate Mug Cake; Gluten Free Lemon Snack Cake!
GRAIN FREE RHUBARB-CHERRY CUSTARD CAKE (GF, DF, SD)
Yield: 8X8 pan
What You'll Need:
1 cup fresh rhubarb, cut into approximately ½ inch pieces, but some variation adds texture
1 cup fresh cherries, halved and pits removed
½ cup coconut sugar
¼ cup pure maple syrup
3 eggs
1 teaspoon pure vanilla extract
⅓ cup coconut milk
¼ cup coconut flour
¼ cup almond flour FOR THE CRUMBLE TOPPING:
¼ cup almond flour (or oats, if you eat oats!)
1 tablespoon coconut sugar
1 teaspoon ground cinnamon
How To Make it
1. Preheat the oven to 350 degrees. Place chopped rhubarb and cherries in a glass 8X8 baking dish.
2. In a large bowl, whisk together the coconut sugar, maple syrup, eggs, vanilla, and coconut milk until smooth. Then whisk in the coconut flour and almond flour until no lumps remain.
3. Pour the batter over the fruit and shake to even out. Bake for 30-35 minutes or until the custard cake is mostly set. A toothpick should come out clean aside from a few crumbs, and the top should be nicely brown. The custard cake can be eaten warm with ice cream or chilled. Store leftovers in the fridge for up to a week. Slices can also be frozen.
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Abby
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