Adapted from Debra’s Natural Gourmet newsletter Mother’s Day May 2018.

“Rhubarb is a vegetable, not a fruit; and it’s nickname is the “pie plant”…it has vitamin C and lutein, a nutrient especially good for skin and eyes,” said Debra. Rhubarb is a sure sign of Spring and I’ve made this several times for Mother’s Day, sometimes with topping, and sometimes plain. It’s good either way. You can also indulge with a little whipped cream or ice cream.

• Set oven to 350.
• Grease and 8×8 or 9×9 pan with coconut oil spray or butter. (I like 9×9.)
• 1 ½ c brown or coconut sugar
• 1 large egg
• ½ c olive oil or softened butter
• 1 tsp vanilla
• 3 c rhubarb, chopped into almost ½ inch pieces and tossed in flour
• 2 c flour (I use gluten free mixed with teff)
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp baking powder

Crumb Topping:

• 1 c gluten free flour
• ¾ c brown sugar
• 1 c gluten free oats
• 1 stick butter, melted (I use lactose free)

Mix dry ingredients in a bowl; add melted butter and mix until crumbly with fork.

Cake:

• Using an electric mixer, cream the oil/butter with the sugar, egg, and vanilla.
• Mix for about 4-5 minutes to get fluffy.
• Add the rhubarb and mix gently.
• Combine the flour, salt, cinnamon, baking soda and powder together in a bowl.
• Add this flour mixture to the batter and mix just until everything is combined.
• Using a spatula, transfer batter to your prepared pan.
• Add crumb topping and bake for 40-45 minutes until a tester comes out clean.

Cool in the pan, cut and enjoy!