| 16 | 60 | 301 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 40 min | 9 |
| 1 1/2 cup | Rice flour, brown |
| 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 1 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1 tsp | Cinnamon |
| 1/2 tsp | Sea Salt |
| 1 cup diced | Rhubarb |
| 2/3 cup | Maple syrup |
| 1 medium | Egg |
| 1/3 cup | Applesauce, unsweetened |
| 1/3 cup | Almond milk, unsweetened |
| 1 tbsp | Apple cider vinegar |
| 1 tsp | Vanilla extract, pure |
| 1/4 cup | Coconut oil |
| 1 cup slices | Strawberries |
| 1/3 cup | Pecans |
Preheat oven to 350 F.
Oil cake pan and then dust with flour.
Mix together flour, baking powder, baking soda, soda, salt and cinnamon.
Add the rhubarb, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
Mix together even batter.
Add in the strawberries, gently folding the batter.
Pour in to cake pan, sprinkle on the pecans and bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
Serve and enjoy!
| Fruit | 0.2 |
| Grain | 0.3 |
| Meat Alternative | 0.4 |
| Vegetables | 0.2 |
