rhubarb cherry cassava flour snacking cake

rhubarb cherry cassava flour snaking cake

Cassava flour excitement is growing day-by-day in our house. This rhubarb cherry cassava flour snacking cake is a spin on a rhubarb cake I make every year with all-purpose flour from the lovely blog, smitten kitchen. It's not a showy dessert but a great companion to your morning coffee or school lunch box (cassava is nut-free! yippee!).  I was planning on going full-paleo with this recipe but I realized my coconut milk was 100% liquid and I really needed that luscious coconut cream to easily substitute for sour cream so instead I used full-fat good quality yogurt in the recipe. 

New to baking with cassava flour? Check out my grain-free baking 101

rhubarb cherry cassave flour snacking cake

rhubarb cherry cassava flour snacking cake
adapted from smitten kitchen

2/3 cup rhubarb, cut into 1/2 inch pieces
1/3 cup cherries, pitted and halved
2/3 + 3/4 cup coconut sugar (or cane sugar)
1/2 cup unsalted butter, softened (or ghee/coconut oil)
1 tsp lemon zest
2 large eggs
165 grams cassava flour
1 tsp baking powder
3/4 tsp kosher salt
1/2 tsp ground ginger
1/3 cup full fat plain yogurt (or coconut cream + 1/4 tsp baking soda)

crumb topping
125 grams cassava flour
1/4 cup coconut sugar (or cane sugar)
1/8 tsp kosher salt
1/2 tsp cinnamon
4 tbsp unsalted butter, melted (or ghee/coconut oil)

Preheat oven to 350F. Butter the bottom and sides of 9x13-inch baking pan with butter and line with parchment. 

In a bowl, combine rhubarb, cherries and 2/3 cup coconut sugar. In another bowl whisk to combine cassava flour, baking powder, salt and ginger. Set both bowls aside. 

Using an electric mixture, beat butter, sugar and lemon zest until creamed/light and fluffy. Add the eggs and 3/4 cup sugar and mix on medium until incorporated. Add half of the cassava flour mixture, mix until combined and add half of the yogurt. Add the remaining cassava flour and yogurt and mix until just combined. 

Spread batter in a thin layer into the pan. Pour the rhubarb and cherries over the batter evenly. 

Make crumb topping by whisking the dry ingredients together and stirring in melted butter with a fork, creating a sandy crumb-like texure, Evenly dollop crumb on top of fruit layer. 

Bake for 45 minutes. Cool on a rack and serve. 

Canada: Amazon.ca or Flour Confections
United States: Amazon.com
Australia: Pantry Innovations
New Zealand: Food Compass

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