Ben Franklin is credited for bringing rhubarb to North America in 1772, but it took until the early 1800s for it to become popular. Today, we love rhubarb because it means spring is truly here!
Did you know that rhubarb is a vegetable, not a fruit? That it’s nickname is the “pie plant”?
Rhubarb ranges in color from red to pink to greenish. They all taste great, and you can use any color in this recipe. Rhubarb is tart, but good raw, too. Try it diced in a chicken or tofu salad. In addition to vitamin C, rhubarb has small amounts of lutein, a nutrient especially good for skin and eyes.
This is a tender, soft cake, so make sure to cool in the pan completely before cutting.
Yes, use organic ingredients, and we have them for you. Why? You don’t need to eat pesticides or herbicides – they don’t do a body good, they don’t make you healthy.
|2 C coconut sugar||2 cup flour (I prefer einkorn or spelt flour)|
|1 good egg||2 C rhubarb (about 2 stalks)|
|1/2 C extra virgin olive oil||1 tsp cinnamon|
|1 tsp vanilla extract||1 tsp baking soda|
|1 C diced apple, granny smith or pink lady preferred||1/4 tsp salt|