This beautiful fruit is so delicious when in season (around May time) and is packed with natural vitamins and nutrition.  It can be used in cakes, stewed and made into sauces and preserves.  A very versatile and tasty fruit.


Makes approx. 12 pieces

100g gluten free plain flour
1/2 tsp baking powder
6 tbsp brown/coconut sugar
4 tbsp coconut oil
2 tbsp ground flax seed mixed with 6 tbsp room temperature water (this is the egg replacer)
2 tsp vanilla extract/essence
Pinch of Himalayan salt
250g rhubarb into 1/2 inch slices

4 tbsp coconut oil
4 tbsp gluten free plain flour
4 tbsp brown/coconut sugar
2 tbsp roughly chopped walnuts
4 tbsp gluten free oats


  1. Preheat the oven to gas 5/190°C
  2. Spray sunflower oil on a  20cm (8in) square tin and line with nonstick baking paper
  3. Topping: fork together the oil, flour and sugar into big crumbs, then mix in the walnuts and oats and refrigerate
  4. Filling: in a bowl mix flour (keep 1 tbsp of flour aside) with the baking powder and a pinch of himalayan salt
  5. In another bowl, combine the rhubarb, 1 tbsp of flour and the sugar
  6. Using another bowl and an electric hand mixer, beat the oil and sugar until fluffy; about 3 minutes.
  7. Add the flax eggs and combine all include the vanilla
  8. Spoon the flour mix into the tin
  9. Cover with half the topping
  10. Top with the rhubarb mix
  11. Cover with the remaining topping
  12. Bake for 45 minutes or until a skewer comes out clean.


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