Rhubarb cake with almond, coconut and dates

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.

Rhubarb Cake recipe

Rhubard sirup
200 g Dates
150 g raw Rhubard, thin sliced
4 dl Water
1 tsk Maple sirup
0,5 tsk Cardamon
The dough
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.
Enjoy! 🙂

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