Servings: 8 · Prep Time: 15 mins · Cooking Time: 45 mins
Total Time: 60 mins

Snacks | Desserts

This healthy rhubarb loaf cake is made with coconut flour, fresh orange juice and pistachio nuts. A wonderful low carb, paleo dessert that's a perfect treat for summer.



  • Rhubarb (118g, diced)
  • Coconut oil (1 tsp, melted)
  • Coconut sugar (Sprinkle)
  • Coconut flour (90g)
  • Flaxmeal (2 tbsp)
  • Baking soda (1 tsp)
  • Pink himalayan salt (1/2 tsp)
  • Agave nectar (165g)
  • Orange (1, juice only)
  • Eggs (4 large)
  • Coconut oil (75g, melted)
  • Vanilla extract (1 tsp)
  • Pistachios (2 handfuls (half for mix, half for topping))


Begin by preheating your oven to 190c. Line a baking tray with parchment paper and toss the rhubarb, coconut sugar and oil together. Place in the oven to bake for 10 minutes.

Adjust your cooker to 175c. In a bowl, add together your dry ingredients and mix. In a separate bowl, add together your wet ingredients and whisk everything together until bubbles appear. Slowly pour your dry ingredients into your wet mixture and fold together.

Remove the rhubarb from the oven and leave to cool before adding it into the mixture along with half of the pistachios. Mix. Pour your mixture into a lined loaf pan and top with the remaining pistachios. Pop in the middle of the oven to bake for 35-40 minutes. Keep an eye on your loaf as all oven temperatures differ.

Once cooked, remove from the oven and leave to cool completely on a rack. Store your loaf in an airtight container in the fridge for a few days.



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