Strawberry Rhubarb Loaf Cake

Prep time: 15 minutes

Cook time: 55 minutes

Serving size: 6-8 servings

Difficulty: Medium

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In this recipe

Ingredients

Crumble:

1 cup Purely Elizabeth Original Granola

1 cup gluten free baking flour

2 tbsp coconut sugar

½ tsp cinnamon

2 tbsp ghee, melted

Cake:

2 cups almond flour

¾ cup gluten free flour

5 tbsp tapioca flour

2 tsp baking powder

½ tsp salt

2 eggs

½ cup maple syrup

¼ cup lemon juice

¼ cup greek yogurt

¼ cup olive oil

1 tsp vanilla

¾ cup strawberries, sliced

¾ cup rhubarb, cut into ½” pieces

Glaze:

1 cup organic powdered sugar

2 tbsp lemon juice

Directions:

Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper.
Prepare the crumble by stirring together the granola, flour, coconut sugar and cinnamon.
Add in the melted ghee and combine until crumbles form. Chill until ready to use.
For the loaf cake, combine all the dry ingredients. In another bowl, whisk together the eggs, maple syrup, juice, yogurt, oil and vanilla.
Add the dry ingredients to the wet and stir just until no dry spots remain. Transfer the batter to the prepared pan and top with strawberries and rhubarb.
Top with chilled crumble. Bake the loaf for 45-55 minutes and cooked through. (You may need to cover the loaf with tin foil if the crumble starts to darken too much).
Before serving, stir together the lemon glaze ingredients and drizzle over the cake. Serve.