Rhubarb Strawberry Cake

"The rhubarb season is open ♥️ I was so happy to find it at the farmer market. French strawberries arrived too. I know, I should wait for Swiss ones, but please don’t blame me, the season is sooo short. To celebrate the beautiful spring produce, let’s make AND EAT a cake!! This is made with wholesome flours, healthy fat and natural sugar. It’s allergy friendly and you can make it vegan too. Let’s say: it’s a healthy delish!"
-- @breakfastnbowls
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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 1 (6 inch) cake

Recipe Card

For the Fruit Layer


  • 1 - 1 1/2 cups rhubarb, trimmed and cut into 3/4 inch pieces
  • 2 teaspoons coconut sugar
  • 1 teaspoon coconut oil
  • 1 cup strawberries, chopped
  • 1 tablespoon almond flour

For the Cake


  • 2 eggs, yolks and whites separated
  • 1/2 cup coconut sugar
  • 1/4 cup plus 2 1/2 tablespoons almond flour
  • 2 1/2 tablespoons brown rice flour
  • 2 1/2 tablespoons oat flour
  • 1/4 cup coconut oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice


  • Step 1

    Make the fruit layer: Preheat oven to 350ºF and line a 6 inch springform pan with parchment paper. Melt coconut oil in a frying pan over medium heat, add rhubarb and sprinkle with sugar. Mix well, reduce the heat and leave for 2-3 minutes to simmer. Very carefully place pieces of cooked rhubarb and strawberries on the bottom of the baking pan and sprinkle with almond flour.

  • Step 2

    Make the cake: Whisk the yolks with coconut sugar until foamy. Add the coconut oil and whisk again. Add the flours, baking powder and baking soda and mix until well combined. In a clean mixing bowl, whisk egg whites until peaks form. Fold into batter very delicately with a wooden spoon. Place the dough over the fruits and smooth the top.

  • Step 3

    Bake for 30-40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool before slicing. Enjoy!