Honey-Sweetened Rhubarb Coffee Cake

 

Honey-Sweetened Rhubarb Coffee Cake

2 1/2 cups of flour (I used 1 1/2 cups of millet and 1 cup of tapioca flour plus 1 tsp of xanthan gum)

1 tsp baking soda

1 tsp salt

1 cup of honey

1 egg (or flax-egg)

2/3 cup oil (I used olive)

1 cup sour milk (1 Tbsp vinegar and the rest milk)

1 tsp vanilla

1 1/2 cups finely diced rhubarb

Topping (optional--the last few times I've just sprinkled cinnamon on top and it's been perfectly fine and yummy):

1/2 cup coconut sugar

1 Tbsp butter

1 tsp cinnamon

Cut butter into cinnamon and sugar and sprinkle on top.

Directions:

Preheat oven to 325. Mix ingredients together and pour into 9" x 13" dish. Top with cinnamon or sugar topping. Bake for 50 minutes.