I made this cake using rhubarb like you would in an upside down cake, adding the cut up pieces to the greased (coconut oil) and sugared pan, then poured the batter over to cover. I also used coconut sugar instead of regular sugar in the pan and the egg yolk mixture, but not in the egg whites. I find that coconut sugar doesn't work well there. And it's only recently that I discovered how good a taste combo coconut and rhubarb are! Of course, the strawberries are the icing on this cake. Will try this cake batter with other fruit combinations like peaches and blueberries, apples and cinnamon, maple and pecans, pears, pineapple...endless possibilities! Thank you for another great recipe!

• Reply