Tuesday, November 8, 2016

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.

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

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