Rhubarb is a Spring veggie often found at your local farmers market and filled with antioxidants. The bright pink portion is edible but very sour, so it’s often sweetened and used in baked goods. Our coffee cake has rhubarb baked in, a delicious way to introduce this veggie to your meals!
Prep Time: 10 minutes
Cooking Time: 1 hour + 30 minutes to prep rhubarb
1 cup chopped rhubarb
¼ cup (Any sugar free sweetener of your choice)
4 large eggs
½ cup butter, melted & cooled
¼ cup plain cream cheese, softened
¼ cup heavy whipping cream
½ cup (Any sugar free sweetener of your choice)
2 cups almond flour
¼ cup coconut flour
2 teaspoons baking powder
1 tablespoon pure vanilla extract
½ cup almond flour
1 tablespoon coconut flour
2 tablespoons butter, melted
1 tablespoon (Any sugar free sweetener of your choice)
1 tablespoon ground cinnamon
Preheat your oven to 350 F (180 C).
Grease a 8” loaf pan, line it with parchment paper and set aside.
Toss your chopped rhubarb with the (Any sugar free sweetener of your choice) and allow it to sweat out its excess liquid for 30 minutes. When done, add to a high-speed blender or food processor and pulse until is is practically liquid or a puree.
Add eggs to a large bowl and beat with an electric hand mixer on high-speed until frothy and double in size, about 2 minutes.
Add in the remaining coffee cake ingredients, one at a time, and slowly, until everything is well-combined and your batter is even.
Stir together your streusel ingredients until even in texture.
Pour the coffee cake batter in your loaf pan and top it with your streusel.
Bake in the oven for about 1 hour, checking after 45 minutes to make sure it is not burning. Cover with a piece of aluminum foil if it appears the top is cooking faster than the rest of the batter.
Turn off your oven and remove your coffee cake, setting on a wire rack to let it cool before slicing.
Serve between 8, storing any leftovers in an airtight container in the fridge for up to 7 days.
Net Carbs: 4