Here we go! We have come up with this totally amazing rhubard recipe! This is our rhubarb cake with almond, coconut and dates. Alla free from gluten and sugar.
200 g Dates
150 g raw Rhubard, thin sliced
4 dl Water
1 tsk Maple sirup
0,5 tsk Cardamon
2,5 dl Almond meal
2 dl Coconut meal
0,5 dl Almonds, chopped
1 tsk Bicarbonate
1 krm Salt
0,5 dl Oil (canola or coconut)
3 Eggs (180 g), whipped
This is how you easily whisk together the cake:
Mix all the ingredients for the sirup i en small saucepan and let it simmer till the texture is like a jam. Then add the oil and give it a little whisk.
Mix all dry ingredients i a bowl, add the sirup och whip around. After that you slowly whisk the whipped eggs into the dough. Followed by putting all of it in a tin.
The topping is totally up to you but we choosed to have som mandolined rhubard with chopped almonds and a little maple sirup.
Bake in the oven, 175 degrees celsius for 30-35 minutes.