I got super-nerdy-food-blogger excited when I heard that Sarah Britton from My New Roots was going to be in LA promoting her new cookbook. If you aren’t familiar with her blog, y’all betta get acquainted because not only is she an incredibly innovative chef, but someone whose writing skills I greatly admire.
I was doing a garden build class in North Hollywood at the time but rushed over to a small natural juice shop (like, how LA, right?) to be first in line. She was so sweet and even though I warned her of my gardening in the hot sun stink, she laughed and gave me a hug anyway. I got a free signed copy of her book and lemme tell ya, it is amazing.
Also, my friend was looking at her blog a couple days later and discovered that my greasy hair and right thigh are now internet famous. Should I hire a personal assistant and start demanding only red M&M’s in my bowl now or later?
But back to the recipe. Ugh, I had way too much fun playing with the flavors in this cake. Once I hit the store to look at what they had in the produce section and started thinking of things that could pair with rhubarb, I couldn’t stop. If you peruse rhubarb-recipes, you’ll see strawberry this and strawberry that. A stunning combo, yes, but I really wanted to do something more unique.
Here is a moist cake with a melty gooey consistency that you would expect in a traditional dulce de leche cake. Instead of strawberries, honey roasted rhubarb is combined with the juice and zest of a whole fresh orange, then mixed with mouth watering white chocolate, and finally slathered with rich creamy coconut milk.
Yes, just all the yes’s.
Rhubarb is a excellenttttt source of Vitamin K and its tart flavor lends well to the richness of the healthy fat in the coconut. The brown sugar topping is optional, but highly recommended to counter the zippy sour of the rhubarb. And don’t skip the lathering of coconut milk at the end, it really takes the cake from mmmm to MMMMM. This is one of my favorite cakes to date, mostly because it’s not your typical crumbly cake…it’s soft and gushy and full of summer flavors.
Rhubarb Coconut Leche Cake
- 2 stalks fresh rhubarb
- 1 orange (keep peel on for zesting!)
- 8 T honey (divided)
- 1 T vanilla
- 3 T coconut oil + 1 tsp for greasing pan (divided)
- 1 can full fat coconut milk
- 3/4 cup masa harina (instant corn flour, can find in Mexican foods section of most grocery stores)
- 1/2 cup oat flour (can be made from grinding old fashioned rolled oats)
- 6 T almond meal/flour
- 2 tsp baking powder
- 1 tsp salt
- 1.5 tsp cinnamon
- 3/4 tsp nutmeg
- 2 T chia seeds + 6 T water (for “chia egg”)
- 2 tsp brown sugar
- 3/4 cup white chocolate chips
- Before you do anything, pre heat that oven to 400 degrees. Slice the rhubarb stalks and drizzle with 2 T of honey and 1 T of the of the coconut oil. Sprinkle with cinnamon and nutmeg and roast the stalks for about 5 minutes, or until the rhubarb just starts to become tender. Set aside.
- Make your “chia egg.” To fake an egg with chia seeds, simply mix 2 T chia seeds with 6 T room temp or warm water and let it sit for about 5 minutes.
- Zest the orange and then cut in half.
- In a food processor or high speed blender, blend 1/2 cup of the roasted rhubarb stalks with juice from the orange (equal to about 1/4 cup of juice) and 1/4 cup of the coconut milk from the can. Set aside.
- In a separate bowl, mix the oat flour (you can buy this in the store or make yourself by placing 1/2 cup old fashioned rolled oats in a food processor), the masa harina, almond meal/flour, baking powder, salt, cinnamon, and nutmeg.
- In an electric mixer (or with an arm rippling with manly musculature and a wooden spoon) blend the chia eggs with the rhubarb/orange juice/coconut milk mixture until relatively smooth.
- Add in 2 T of coconut oil, vanilla, and the remaining 6 T of honey.
- Carefully blend in the flour mixture until fully combined.
- Add in 1/2 of the zest from the orange peel and set the other 1/2 aside.
- Add in the 3/4 cup white chocolate chips
- Grease a small loaf pan with 1 tsp of remaining coconut oil.
- Pour batter into the pan and then press remaining rhubarb slices into the top surface.
- Sprinkle with brown sugar and remaining orange zest.
- Bake for 35-40 minutes (the time will vary by oven, so please check on dat bread after about 30 minutes…mine was done after 39 minutes) It’s done when you poke the center with a fork or wooden stick and it comes out relatively clean. This cake is very moist on the inside, so don’t expect anything dry or crumbly.
- Let cool for at least 15 minutes! To get the cake out, scrape around the sides with a knife and then invert on a plate.
- Pour the remaining coconut milk from the can onto the cake and serve while warm.