Early summer is the time for rhubarbs in the Nordics. Exactly right time to bake an oven warm rhubard cake, which is delicious and melts in your mouth.
- 4 eggs
- 3 dl coconut sugar or brown sugar
- 400 g plant based yoghurt or coconut milk
- 2 dl GF buckwheat flour
- 2 tsp cinnamon
- 1 tsp GF baking powder or psyllium
- 500 g rhubarb
Topping: sugar and cinnamon
Wash and slice the rhubarb.
Whisk the eggs with sugar, add plant based yoghurt and flour, which has previously been mixed with cinnamon and baking powder.
Add rhubarb to the mix.
Place the dough into a baking tray covered with baking paper and add some cinnamon and sugar as topping.
Bake at 190’c (or with ventilation 175’c) for 25-30 min.