Rhubarb’s beautiful, rosy stalks poke up out of the ground in spring before any other fruit making them the quintessential “fruit” for this season. The tart, tangy flavor that rhubarb offers to baked goods is unequivocal. These little gems won’t last long after being baked!
Ingredients
Dry Ingredients
2 cups
sprouted brown rice flour
½ cups
tapioca flour
2 tablespoons
potato starch
2 teaspoons
baking powder
1 teaspoons
baking soda
1 teaspoons
xanthan gum
½ teaspoons
sea salt
¼ teaspoons
ground cardamom
Wet Ingredients
¾ cups
freshly squeezed
orange juice
½ cups
unsweetened applesauce
½ cups
maple syrup
½ cups
melted
coconut oil
2 teaspoons
vanilla extract
2 teaspoons
finely grated
orange zest
Other Ingredients
2½ cups
chopped
rhubarb
