Rhubarb Blackberry Cake (Dairy-free)

Judy's Culinaria

This summer cake is light, sweet and moist. It’s perfect to take on a picnic. I make it dairy free using coconut oil and almond milk, but you can use butter and whole milk if you don’t need it to be dairy-free. The rhubarb from our yard and blackberries are a nice combination. The cake also works with other seasonal fruit. You can use strawberries, raspberries, peaches, blueberries, plums or pears or a combination of them. My family likes this cake served plain so they can enjoy the crunchy sugar topping, but feel free to top it with whipped cream or ice cream if your prefer.

Rhubarb Blackberry Cake
1 c. soft coconut oil (I like Spectrum brand)
2 c. sugar
4 large eggs
1-1/2 tsp. orange zest
1 Tbsp. orange juice
2-3/4 c. flour
2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/4 tsp. freshly…

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