Sometime over the past few years I have become resilient. I never thought I would be the tough cookie type. The one to rise above whatever. The one to pick myself up and dust myself off, sometimes literally.
This doesn’t mean I don’t have moments where I cry and scream and sit on the couch staring at my computer, willing myself to work. I do. Sometimes lot of them, more than I care to have or talk about. I might just post the happy, sunshiny moments on Instagram, but that’s not always the whole truth. I doubt it is for many people.
A lot of times things affect me for a very long time. Big things, embarrassingly little things. Just ask my mom about the time she suggested we take my friend visiting for the day to play mini golf in third grade. She’ll tell you just how long I hang on to things.
I haven’t lost that death grip on the less than stellar moments in my life, but I have found away to push them off to the side and continue to forge ahead, knowing they are still there and probably always will be. At the same time, I know I can show those bad moments who is boss in only one way: by refusing to give up.
Refusing to give up on writing, blogging, making friends, pushing myself out of my comfort zone, fighting for my dreams, my family, my best life.
I’m not sure I would have been able to do that a few years ago, but I can tell you right now, over the past ten or so days, I have shown myself just how strong I am. There will be more bad moments, bad days, but if I keep fighting, keep forging ahead, I’ll be okay.
Also if I keep Grain Free Rhubarb Cookie Cake in my life. Built on a crunchy shortbread base, the topping is part cake and part custard. It’s studded with tart and tender rhubarb, but I think any berry or peaches would also be fantastic in these. I made them grain free, but if you want to go ahead and make them Paleo, feel free to swap the butter for coconut oil or tallow.Print
- 1 stick unsalted butter, melted butter
- 1 cup Paleo flour
- 1/3 cup coconut sugar
- 2 cups fresh rhubarb, sliced into ½ inch pieces
- 2/3 cup maple syrup
- 1/4 cup paleo flour
- 3/4 teaspoon paleo approved baking powder
- 1/2 teaspoon ground ginger
- 2 large eggs
- ¼ cup coconut sugar
- Preheat oven to 350 degrees F. Butter an 8 inch baking pan.
- In a medium bowl, make the crust. Stir together the butter, flour, and sugar. Press into the prepared pan, going up the sides a bit with some of the crust mixture.
- Wipe out the bowl, and make the filling. Stir together the syrup, flour, baking powder, ginger, and eggs. Stir in the rhubarb and pour into the prepared crust. Sprinkle with the coconut sugar, and bake about 50 minutes until golden brown and mostly set in the center. The rhubarb should also be tender.
- Bars may be served warm. Bars may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour.
Recipe adapted from Land O’Lakes
- Prep Time: 20 minutes
- Cook Time: 50 minutes