The rhubarb is thriving in this winter weather, so we are enjoying it in many forms...today as cake. Rhubarb pairs will with coconut whether in cake or icecream or compote.
Here's what you will need:
2 cups almond or hazelnut meal
3 large eggs(or 2 duck eggs)
3 or 4 tablespoons strong flavored honey
1/3 cup coconut oil
1 teaspoon baking soda/ bi-carb
1 cup chopped rhubarb
1/4 cup shredded coconut (unsweetened)
Preheat oven to low, 160C/300F. Mix all ingredients except rhubarb and coconut to combine. Mix in rhubarb. Pour into prepared cake tin. Top with coconut. Bake for about 30-40 minutes. Keep an eye on it as cakes with honey will burn easier than ones with refined sugar.
Let cool before turning out. Serve with whipped coconut cream.
Enjoy - N x