Rhubarb is rich in many nutrients that are beneficial for us. It is a good source of vitamins C, carotenoids, folic acid, it also contains a lot of fiber, potassium, and iron. But we have to remember that rhubarb contains large amounts of oxalic acid and that’s why some people, such as those with kidney stones and gout, should avoid it. I use rhubarb to prepare lots of dishes and desserts. But I like it most with cakes and that’s why today I offer you my recipe for a rhubarb and bilberry cake.
Put rhubarb, bilberries and coconut sugar into a small pot, add a little water and bring to a boil and cook for some time. Put all the dry ingredients into a bowl and add melted ghee. Combine all the ingredients, transfer the dough into an ovenproof dish, top it with almond flakes and bake for about 30-40 minutes at 180 degrees. You can serve it with cashew butter.