It’s spring (and almost summer)! That means the rhubarb is growing in full throttle and its that time of year to make rhubarb desserts including this Tropical Rhubarb Cake! This cake is extremely moist, light, and decadent. It has a slight tart rhubarb taste with strawberry or raspberry jam swirled throughout and is topped with a whipped topping along with optional walnuts and toasted coconut. I hope you enjoy!
Tropical Rhubarb Cake
8-10small to medium stalk of rhubarb; leaves removedpeeled and chopped
3ripe medium bananasmashed
2/3c. plain yogurt
1c. almond milk or milk of choice
1tsp. vanilla extract
3/4c. paleo flour blend or 1/2 c. coconut flour
1 1/2c. vanilla protein powder
1/2-3/4c. raspberry or strawberry jam
1tub cool whip or whipped topping * See NOTE
flaked unsweetened or sweetened coconut *optionaltoast in the oven if you want
Preheat the oven to 400 F.
Mix all the wet ingredients together in a large bowl.
Add the dry ingredients through baking soda and mix thoroughly.
Pour into a greased 9 x 13 cake pan.
Scoop the jam and place into the batter a small spoon full at a time throughout the entire pan.
Insert the tip of a knife into the batter and swirl the jam into the batter.
Bake 30-40 min, rotating the pan halfway.
Remove from oven once golden brown and toothpick comes out clean.
Let cool and spread whipped topping over the cake.
Sprinkle shredded coconut and walnuts on top if desired.
As an alternative to store bought whipped topping, make your own using coconut milk (turn upside down in the fridge overnight) or or whipping cream.