Pistachio rhubarb teacake

Back in the day, I would look forward to upside rhubarb cakes showing up at the local bakery. And then I would eat them with reckless abandon! 

Things are a little different in my world now a days. Less gluten and less sugar filled. But, I still love tea time and thought this loaf paired quite nicely. I'll be blunt; it's the slightest bit finicky. I recommend baking it at night and letting it sit for the morning. This gives time for the crumb to set and for it to cut more easily. Happy spring time! 

Pistachio rhubarb teacake
makes one 9 x 5 loaf

Roasted rhubarb: 
1 cup rhubarb, diced
Drizzle of maple syrup
tiny pinch of salt

Teacake: 
3/4 cup + 2 TBS coconut flour (100 g)
2 TBS ground chia seeds (20 g)
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cardamom (optional)
1/3 cup coconut oil, melted
4 large eggs
1/2 tsp orange/lemon zest
1/4 cup almond/coconut/cashew milk
1/4 cup lemon juice, freshly squeezed
1/2 cup dark maple syrup
2 tsp vanilla extract
1/2 cup pistachios
 

Preheat oven to 375'. Spread rhubarb on a small baking sheet and drizzle with a little maple syrup and a tiny pinch of salt. Toss and roast for 10-12 minutes until just soft. 

Lower oven to 350'. If you have a baking stone, place it on a rack in the center of the oven. Line a loaf pan with parchment paper. In a large bowl, whisk together the coconut flour, ground chia seeds, baking soda, cardamom and salt. In a medium bowl, whisk the eggs and zest until they look uniform and slightly paler than when you started. Drizzle in the coconut oil and maple syrup and whisk well. Add in milk, lemon juice, and vanilla. Whisk well. Add to dry ingredients. Stir together. Fold in roasted rhubarb and pistachios. Pour into loaf pan. 

Bake for 40-50 minutes, until toothpick comes out clean. Transfer to rack and let cool for two hours in loaf pan. Let sit overnight before cutting or until completely cool. It sets better, if you can wait to cut into it. Stores in fridge for 4-5 days.