The blog has gotten a little updating recently. You probably won’t notice anything different as most of it has been behind the scenes. The kinds of things I had admittedly been putting off for a bit because I didn’t know how to deal with them myself and I could not find anyone to work on it.
I asked so many people and there was no one. Finally I went to an online freelance website and connected with someone who has made everything so seamless. Of course with this old blog and a bunch of technical work, there were some hiccups, but having a pro in charge definitely took the stress out of the situation. I wish I hadn’t waited so long, but I’m still happy this giant thing is off my to do list.
Isn’t that how to do lists, especially the big, complicated, daunting things, work? You dread things and put them off and put them off until they can’t be ignored. At that point, okay, sometimes they really suck and the struggle is real. But sometimes they are easier to achieve than first thought. And no matter what, it feels so freaking good when that sense of peace and accomplishment sets in. I love my blog, and I feel so much more empowered now to keep it going at its very best!
It also feels pretty freaking good to make a new recipe and fall madly in love with is like these strawberry rhubarb crumble cakes. The cake itself is good, a classic muffin like cake that holds up to and allows the fruit to shine. And when I’m baking with rhubarb, I want the fruit to shine like the star it is.
What really makes these cakes incredibly special, though, is the topping with the cinnamon, sugar, and nuts. OMG, it is heavenly. Truly heavenly. I won’t tell if you sneak the topping off all the cakes 😉 Even if you do it while ignoring your to do list 😉Print
A classic cake serves as a vessel for strawberries, rhubarb, nuts, and cinnamon sugar.
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 teaspoon baking soda
1 teaspoon baking powder
½ cup coconut sugar
2 large eggs
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
1 teaspoon vanilla bean powder
½ cup olive oil
1 cup unsweetened almond milk
2 cups thinly sliced rhubarb
1 ½ cups diced strawberries
1 tablespoon ground cinnamon
2/3 cup coconut sugar
1 cup walnuts or almonds
Preheat oven to 350 degrees F, 325 degrees F. Oil the baking vessel or vessels of your choice. I used bowls, ramekins, and an 8 by 8 inch pan. I love how it baked up and how it serves in bowls or ramekins. Everyone gets their own dessert!
Make the cake. in a large bowl, whisk together sugar, oil, vanilla, and eggs until well combined. Whisk in cinnamon, cardamom, and half the flour. Whisk in the milk, followed by the remaining flour, baking soda and baking powder.
Place fruit in the baking vessels and pour batter over top. Sprinkle with nuts. Stir together the cinnamon and sugar and sprinkle generously on top. Use it all! Bake individual cakes about 25 minutes, and larger cakes about 50 minutes. Cakes are done when golden brown and a toothpick inserted in the center comes out clean or with a few crumbs. Serve warm or cool completely. Cakes may be stored in an airtight container at room temperature for up to 4 days.
Recipe adapted from Food and Wine
- Prep Time: 20 minutes
- Cook Time: 50 minutes