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Rhubarb cake with cardamom

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Ingredients

Almond cake

200 g melted coconut oil

4 eggs

1/2 cup honey

1 cup almond flour

1/2 cup buckwheat flour

1 tbsp Gut Flora Fibers

1 teaspoon baking powder

Rhubarb compote

4 rhubarbs

lemon zest from 1/2 lemon

1 teaspoon cardamom

1/4 cup honey

Instructions

Set the oven to 160 °, bring out a saucepan and melt the coconut oil. Whisk together the eggs and honey in one bowl and mix all the dry ingredients in another. Gently stir the melted coconut oil into the egg mixture and then continue by adding the dry ingredients. Stir slowly until you have a smooth batter.
Take out a springform pan with a removable bottom and grease it with coconut oil before you flour it with a little almond flour. Fill the mold with batter.
Wash and cut the rhubarb into smaller pieces and place in a saucepan with cardamom, lemon zest and honey. Bring to the boil and simmer under the lid for about 10 minutes. Remove the pan from the heat and spoon the rhubarb compote onto the cake batter. Bake the cake for 40 minutes and take it out when it has stopped and got a little colour. Be careful not to burn it!

Find it online: https://foodpharmacyco.com/2021/05/rhubarb-cake-with-cardamom/

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