Recipe for blueberry and rhubarb cake

Is there anybody who has not tried a rhubarb cake at their family home?! The smell itself reminds us of childhood, not to mention the wonderful taste. :)

We love to combine innovative recipes, but we also don't forget about good old classics! Therefore we have combined the well-known rhubarb with a gluten-free version of oatcake.

This mix has resulted in something incredibly delicious and healthy at the same time! Rhubarb is a source of vitamins A, C, E, as well as potassium, folic acid and fibre, so it is worth incorporating it in your diet for it from time to time. :)  

Ingredients for the rhubarb cake:

• 2 glasses of oat flakes
• 1 glass of oat flower
• 200 g of Ghee butter
• 1 glass of coconut sugar
• a pinch of Himalayan salt
• 2 glasses of rhubarb
• 1 glass of berries or blueberries
• 1/2 cup of water
• 2 tablespoons of potato flour
• 1/2 teaspoon of cinnamon
• cashew nut butter
• a handful of almond flakes (for decoration)

Preparation of the rhubarb cake:

1. Cook the rhubarb with the berries, ½ cup coconut sugar and water
2. Place all dry ingredients and melted Ghee butter in a separate bowl
3. Mix everything together thoroughly
4. Transfer the dough to a heat-resistant vessel
5. Sprinkle with flakes and bake in 180 degrees C for about 40 minutes