---

INGREDIENTS

450g rhubarb chopped into 2cm pieces

50 – 100g coconut sugar

(depending how sweet you like things I made mine with 50g and liked it my Mum says it needs more!)

100g melted goats butter or vegan butter

juice of a whole lemon

1tbls finely grated fresh ginger root

2 handfuls of chia seeds

……………………………………………………………………………………………………………………………………………………………………………………………

4 eggs

120g coconut sugar

125g goats butter or vegan spread

1tsp ground cardamon seeds

80g finely grated carrot

200g ground almonds

100g rice flour

1tsp baking powder

zest of a whole lemon

1tbls maple syrup

METHOD

oven on 180deg c

mix the chopped rhubarb with the coconut sugar, ginger, butter and lemon juice and warm in a small saucepan over a gentle heat for a couple of minutes the set aside and allow to infuse

beat the eggs with the coconut sugar till real fluffy

grate the carrot and mix in

mix together (or sieve if you are that way inclined) then add the rice flour almonds baking powder lemon zest to the egg mixture

melt the butter/spread and stir in the ground cardamon and maple syrup, when nicely interacting mix this in too

in a square deep baking tin lined with baking paper carefully arrange rhubarb mixture evenly on the bottom then scatter the chia seeds over the top

now spread batter mix over the top and bung in the middle of the oven for 40 mins

allow cake to cool then turn over yay! so pretty!

you can sprinkle things on top if you desire…own it …make it yours!!!!