Rhubarb Cake

Ingredients:

3 cups gluten free oat flour

¾ cup sweetener (I use coconut sugar or monkfruit sweetener blend)

2 tsp cinnamon

½ tsp nutmeg

1 cup vegan butter

4 eggs, beaten

¼ cup gluten free oat flour

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

1 cup dairy free milk (I use unsweetened soy or oat or flax)

¾ cup sweetener (I use coconut sugar or monkfruit sweetener blend)

4 cups thinly sliced rhubarb

¼ cup sweetener (I use coconut sugar or monkfruit sweetener blend)

1 tsp cinnamon

Optional: 1 cup finely diced strawberries

Baking Instructions:

1. Preheat the oven to 350 degrees.
2. Using a pastry blender or a food processor, blend the oat flour, sweetener, cinnamon, nutmeg and butter until you have coarse crumbs.
3. Remove 1 ½ cup of the crumbly mixture, and set aside.
4. Pat the remaining flour mixture into an ungreased 9 x 13 pan, and bake for 15 minutes.
5. While the crust is baking, mix together the beaten eggs and oat flour until very smooth.
6. Add the cinnamon, nutmeg, salt, milk, and sweetener. Set aside.
7. Blend the rhubarb with the sweetener and cinnamon (and strawberries if using).
8. When the crust is done, evenly spread the rhubarb over the crust, and pour the egg mixture over the rhubarb.
9. Sprinkle the remaining crumb mixture evenly on top.
10. Bake for 45 minutes until the topping is golden and the eggs have solidified.
11. Eat warm or cooled as is or with dairy free frozen vanilla dessert.