Fluffy, silky sweet honey cake with a starburst of tart rhubarb!
Spring’s first garden harvest, and celebrating a decade of my first spring baby…
I almost choked on my coffee as I just typed that. A decade? How can that possibly be? Ten years ago, Chloe made me a momma, and literally nothing will change my life quite like that day did. I truly know of no other person in my life with a heart like this kid – if you’ve ever crossed her path you know that you leave a better person every time. My sweet first born just happens to adore the rhubarb in our backyard that always seems to be ready to harvest right around her birthday. Last year we made creamy rhubarb ice cream (topped with rhubarb sauce!), and the year before that rhubarb water kefir soda. This year, we decided to celebrate her 10th birthday with a special cake swirled with sweet local raw honey, and decorated with a sunburst of rhubarb at the top!
Whether you pick the rhubarb right out of the backyard, or the local farmer’s market, be sure to snag a few stalks with a super bright pinkish red hue to make the sunburst at the top of your cake really stand out. Rhubarb color can vary even from the same plant with some stalks boasting a bright green fading into pinks and reds, and others standing out with an almost shocking red color. The rhubarb’s lip puckering tartness is tamed with baking, and when married with a sweet, raw honey, the flavor is reminiscent of sweet tarts, and almost that kettle cooked caramel flavor.
Some notes about the honey
If you’ve never tasted a local honey from the area where you live, I would absolutely encourage you to visit your farmer’s market and ask for some samples. I love visiting new places and getting a taste of what the honey bees in that area are picking up. This cake will take on a hint of whatever honey you choose, so be sure to use one that you enjoy the flavor of. If too many flower notes are overwhelming to you, choose something lighter. If you love that flowery essence, by all means infuse this cake with that!
Achieving a fluffy honey cake
Because I wanted that gorgeous honey to really shine with the rhubarb, I knew there was potential to make this cake dense by the weight of the honey. My first few attempts were, although tasty, a bit on the dense side. Gluten free baking has a way of hefting the weight of baked goods too, so I had that going against me as well. I decided to try a trick that I use in my gluten free waffles – whipping the egg whites to a whipped cream consistency. It worked beautifully, and the result is a light and airy honey cake where you can actually taste hints of honey swirled throughout!
Fun garnishing ideas
We opted for the dramatic powdered sugar look for this cake, though a few of my cake attempts were drizzled with raw honey for a really pretty sheen added to the top. We chose the powdered sugar to celebrate Chloe’s birthday, and she adored dusting the top of her cake with that.
Rhubarb placing tricks
I played around with multiple arrangements of the pretty rhubarb stalks on the top of my cake attempts. My biggest recommendation would be to slice the stalks for the top of the cake thin the long way. If you have thick rhubarb stalks you make even have to do more than that. Putting thick stalks up on the top makes the top a bit soggy in my opinion and those thick stalks can get a fibrous texture. Slicing the rhubarb thin allowed for easier decorating, a really sharp looking finish, and just the right tart rhubarb flavor to the top that cuts into ever sweet honey cake bite!
Gluten Free Rhubarb Honey Cake
- 3 eggs
- ¾ cup olive oil
- ¾ cup raw honey something that you love the taste of – a local wildflower etc. If you don’t like flowery honey don’t get that!
- ¼ cup coconut sugar
- ¼ cup coconut milk or raw milk/cream
- 2 tsp almond extract
- 1 ½ cups Namaste GF Flour Blend
- 1 cup blanched almond flour
- 1 tsp aluminum free baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup chopped rhubarb plus stalks for the top arranged how you wish
- Optional finish of a drizzle of raw honey to the top of the cake, or organic powdered cane sugar to dust the top.
- Put the egg yolks into a medium mixing bowl and set aside. Put the egg whites into a small mixing bowl and beat until fluffy. Set the egg whites aside.
- Add the olive oil, honey, coconut sugar, coconut milk, and almond extract to the egg yolks, and blend until smooth and creamy.
- Add the flours, baking powder, baking soda, and sea salt to the wet ingredients and combine with a spatula – some lumps of flour are ok. When the batter is combined well, gently fold the whipped egg whites into the batter until just combined.
- Smooth half of the cake batter into your springform pan, and sprinkle the cubed rhubarb over the top evenly. Smooth the other half of the cake batter over the top of the sprinkled rhubarb.
- Arrange the stalks of rhubarb on the top of your cake how you like. I recommend halving or quartering your stalks of rhubarb length-wise, depending on the thickness of the stalks. If you leave them as is they get mushy and hard to manage/arrange in the pan. Making them thinner baked up prettier and the slices cut nicely. Bake at 350 degrees for 40-45 minutes, until the top is golden brown, and springs back to touch.
- After the cake cools 10 minutes in the pan, you can turn it out to a cooling rack to cool completely. You can garnish the top with a drizzle of raw honey or dusting of organic powdered cane sugar when it is cooled.