Strawberry Rhubarb Crumble Cake with a Vanilla Fig Crust

I had never baked with rhubarb before, so after finding some at my local market, I decided to give it a go! I am so happy with the way this seasonal dessert turned out, and plus, cooking (and eating) a new food is always fun! This recipe is free of gluten, grains, dairy, is paleo and low-sugar. I hope you enjoy! 

Strawberry Rhubarb Crumble Cake with a Vanilla Fig Crust

Crust

• 2 cups white Turkish figs, soaked in warm water 10-15 minutes then coarsely chopped
• 1 cup nuts of choice (I used cashews)
• 1 teaspoon vanilla
• dash of sea salt

Filling

• 2 cups diced rhubarb
• 2 cups diced strawberries
• zest from 1/2 lemon
• 1/4 cup coconut nectar (honey would work too)
• 1/4 teaspoon sea salt
• 1 tablespoon arrowroot powder

Crumble

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon cinnamon
• dash of sea salt
• 1/4 cup melted ghee (I would imagine coconut oil would work too)

Preheat oven to 350 degrees. Grease a 9 inch spring-form cake pan with coconut oil.

Add nuts to food processor and blend until course like consistency. Add remaining ingredients and process again until sticky crumble. Press on the bottom on the cake pan and set aside.

Add all the ingredients for the filling in a large bowl. Stir until well combine. Pour over crust

In a medium bowl, add almond flour, coconut flour, cinnamon and sea salt. Stir. Pour melted ghee or coconut oil on top and stir until crumble like consistency. Sprinkle on top of filling. Bake 40-45 minutes. Allow to completely cool before removing from pan.