Almond Rhubarb Cake (gluten-free, Low-gi)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 3 cups rhubarb, sliced
• 1 tablespoon lime juice or 1 tablespoon lemon juice
• 3 tablespoons coconut sugar crystals
• 1 cup almond meal (or almond slices ground in food processor)
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream or 1/2 cup yogurt
• 2 eggs, beaten
• 1 teaspoon almond extract
• 1/2 cup sliced almonds
• 1/2 teaspoon olive oil, for coating the pan

Recipe

• 1 preheat the oven to 350ºf/180ºc. oil a 9-inch (21 cm) round baking pan.
• 2 in a medium bowl, place sliced rhubarb, lime or lemon juice and 3 tbsp sugar. mix well and set aside.
• 3 in another bowl, place all the dry ingredients from almond meal to salt and mix.
• 4 add wet ingredients from sour cream or yogurt to almond extract and mix.
• 5 fold in the rhubarb mixture and mix gently.
• 6 pour the batter into the round baking pan and top with almond slices.
• 7 bake for 45-50 minutes or until a toothpick comes out clean.
• 8 when the cake is no longer hot, remove it from the pan and cool on a wire rack.
• 9 infuse love, slice and serve with a scoop of ice cream (if you wish)!