Rhubarb Cake

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup almond flour (sub with additional 1/2 cup all purpose flour (texture will vary slightly))
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter (softened)
• 1 cup coconut sugar (sub with maple sugar, granulated or packed brown sugar)
• 1 tablespoon orange zest
• 2 large eggs (room temperature)
• 1 cup buttermilk (see notes to make homemade buttermilk)
• 1 teaspoon vanilla extract
• 3/4 lb. rhubarb (chopped into 1/2" pieces (about 5-6 stalks); reserve one stalk to decorate the top of the cake if desired)
• powdered sugar, for garnish (optional)

Instructions

1. 1

   Preheat the oven to 350 degrees and generously grease a 9" springform pan.

2. 2

   Whisk dry: In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt.

3. 3

   Whisk wet: In a medium bowl, cream the butter, sugar and orange zest with a mixer on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time on low speed just until incorporated, then beat in the vanilla.

4. 4

   Add dry ingredients: With the mixer on low speed, add 1/3 cup dry ingredients alternately with 1/2 cup of the buttermilk, beginning and ending with the flour mixture, mixing just until combined after each addition. Be sure to scrape the sides of the bowl as needed. Gently fold in the rhubarb.

5. 5

   Bake: Pour the cake batter evenly into the prepared pan and smooth with a baby offset spatula. Top with rhubarb pieces, if using for decoration, and bake for 40-50 minutes. until a toothpick inserted into the center comes out clean. Cool completely on a wire rack, then remove from the pan and serve. Enjoy!