Rustic Rhubarb Torte
I’m falling in love with Rhubarb this season. This Bitter leafy green is an amazing accent in desserts. I made this Dessert Topping a few weeks ago, and now on to this rustic looking torte that is perfect for breakfast, brunch, coffee, tea or dessert.
This torte took me a few tries to get it exactly the way I wanted. I tried making it with pieces of rhubarb throughout, but I learned rhubarb holds a lot of water and the cake was always too wet. Cutting up a few pieces on top fixed that problem and it also looks beautiful! It’s the perfect amount of bitter in each bit of sweet cake, they compliment each other very well.
This cake is Grain-Free, Nut-Free and Paleo Friendly.
- ⅔ cup ground raw sunflower seeds
- ⅓ cup coconut flour
- ¼ cup tapioca flour
- ½ cup coconut sugar
- 1.5 teaspoons baking powder
- 4 eggs
- ⅓ cup apple sauce
- ¼ oil of choice (liquefied coconut, ghee)
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- The zest of 1 lemon
- 3-4 rhubarb stocks (more or less depending on the size)
- Preheat oven to 320F
- Line the bottom and sides of an 8inch springform cake pan.
- Wash and chop your rhubarb into various sized pieces. Set aside.
- In a small bowl mix together the ground sunflower seeds, coconut flour, tapioca flour, baking powder and coconut sugar. Set aside
- In a large bowl whisk together the eggs, apple sauce, oil, vanilla, lemon juice and zest.
- Now add the dry ingredients to the wet and stir together with a spatula.
- Scrap the batter into the prepared cake pan. Spread evenly in the pan. Tap the bottom of the pan gently on the counter to bring any air bubbles to the top to pop.
- Place in the oven and bake for 45 – 50 minutes or until toothpick comes out clean.