1 Tbl flax seeds, ground
3 Tbl water
1/4 cup ap flour
3 Tbl evaporated cane juice/sugar
1/4 tsp cardamom
1/4 tsp cinnamon
1 Tbl canola oil
Cake ingredients, continued
3 Tbl applesauce
2 cups evaporated cane juice (or sugar of choice)
2 Tbl molasses
1 cup canola oil
4 cups rhubarb stems, medium dice
2.5 cups ap flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom
Yields: 12 servings depending on how greedy you are.
1.Preheat oven to 300 degrees F and get out your 9×13″ pan or 2 loaf pans.
2.Whisk together flax meal and water and set aside.
3.Make crumb topping: Mix flour, sugar and spices in a small bowl and mix together (whisk, fork, fingers) while drizzling oil in. Once it becomes crumb-y, set it aside. It’s possible you may need less or more oil depending on where you live, the age of your flour and the humidity in the air.
4.In a medium bowl, mix together applesauce, sugar, molasses, oil and flax/water goo.
5.In a separate bowl, mix together flour, salt, baking soda, baking powder, cinnamon and cardamom.
6.Add the dry ingredients to the wet ones and mix until JUST combined.
7.Fold in rhubarb and pour into pan(s). Top with crumbs.
8.Bake for one hour or until a knife inserted comes out clean.
9.Cool on a wire rack and eat.
This coffeecake freezes really well if you make a full batch and don’t want to o.d. on rhubarb. I wrap mine in aluminum foil and freeze and when I’m ready for more, I defrost it in the fridge overnight. It’s really satisfying for breakfast and just remind yourself that rhubarb is a vegetable, so you can start your day off right.