Nothing in the garden shouts out “spring” like rhubarb. Rhubarb is a perennial that’s hardy in most climates as long as it receives a yearly dose of compost and is kept watered regularly. Just do these two things and your rhubarb will produce for years with an occasionally splitting of the roots when the plant gets too dense. Then you can divide them and plant them elsewhere in your garden or give some to your neighbors.
Rhubarb is really a vegetable but in a dessert it’s disguised as a fruit. It’s high in potassium and fiber and low in carbs. One cup provides 10% of the recommended daily allowance of potassium and fiber for a healthy adult and contains only 5 gs of carbs. Potassium supports heart health, while fiber supports your gut health, lowers cholesterol and promotes weight loss.
I’ve always made strawberry rhubarb crisp with my rhubarb, but this year I came across a wonderful rhubarb cake recipe that I modified (of course) to boost protein, increase fiber and therefore lower that natural blood sugar rise that can lead to diabetes, weight gain, and of course, that after dinner nap.
This recipe will take you only 20 minutes to make and is moist and delicious. I reduced the flour by half a cup and substituted a half cup of potato starch, a resistant starch that can help lower the post-meal blood sugars as well as make cakes even moister – especially if you follow a gluten-free diet and use gluten-free flour in your recipes. I also use oat flour instead of white or whole wheat mainly because it’s higher in cholesterol lowering soluble fiber and because it’s close to white, unlike whole wheat. Moreover, it concerns me how much wheat has been modified to yield a hardier grain, but one that I think isn’t as tolerated by our bodies as well.
1 cup white sugar
1 tsp baking soda
1/2 tsp salt
2 cups oat flour (I reduce to 1 1/2 cups and add 1/2 cup potato starch by Bob’s Red Mill)
1/4 cup canola oil
1 cup plain fat-free Greek yogurt
1 tsp almond extract
3 cups diced (1/4″ size pieces if you can)
1/4 cup water, to thin batter if you are using a whole grain flour
1 cup brown sugar
1/2 stick cold butter
1/4 cup oat flour
1/2 tsp nutmeg
Grease and flour a 9 X 13 glass pan. Preheat oven to 350. Cut up rhubarb into 1/4″ pieces.
In large mixing bowl, put in all the top 8 ingredients and mix well with a blender, for about 3 minutes. With a spoon, mix in rhubarb until evenly dispersed and pour in casserole dish. Mix the crumb ingredients until pea sized and sprinkle over the cake mixture. Bake for about 40-45 minutes, or until a knife comes out clean.