Ingredients
- 1/2 bunch (300 g) rhubarb, trimmed, cut into 2 cm pieces
- 1/4 cup xylitol/stevia/monk fruit
- 50 g corn flour
- 50 g rice flour
- 50 g potato flour
- ½ cup (around 60 g) almond meal
- 100 g cold pressed coconut oil, melted
- 70 g xylitol/stevia/monk fruit
- 3 organic/free range eggs
- 100-125 ml plant-based milk (almond/buckwheat/coconut/oat/rice)
- 1 tsp baking powder (aluminium free)
- ¼ tsp bicarbonate of soda
- 2 tbsp lemon juice
- ¼ tsp vanilla bean powder
Combine rhubarb and sugar in a small saucepan over moderate heat. Cook and stir for 10 minutes or until cooked and reduced.
Lightly grease a rectangular or 24 cm round cake tin. Using an electric mixer beat butter, sugar and vanilla in a medium bowl until light and creamy. Add eggs, one by one, beating well after each addition. Stir in the sifted flour and milk. Spread half the batter into the prepared tin. Spoon the rhubarb mixture down the centre. Using a metal spoon swirl mixtures together. Bake at 150°C for 50-55 minutes or until a skewer inserted at the centre comes out clean.
Enjoy!