This lovely summer cake was inspired by my friend Christiane Ryan.
1/3 cup ghee
3/4 cup erythritol (or other natural sugar)
1 teaspoon vanilla extract
2 cups + 1 tbsp Bob's Red Mill paleo flour (or other keto mix)
1 teaspoon xanthan gum
ground cardamom and nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup milk (or milk substitute)
4 cups rhubarb, cut in 1/2 inch pieces
1/8 cup ghee
2 teaspoons cinnamon
1 cup panela and/or maple sugar
Preheat the oven to 350 degrees.
Combine ghee and natural sugar together. Add eggs and vanilla extract.
In a separate bowl, combine 2 cups of paleo flour, baking soda, salt, cardamom and nutmeg.
Gradually combine the flour mix and the butter mix, slowly adding the milk until all is well-mixed.
In a separate bowl, add the rest of the flour on the rhubarb until well-coated.
Slowly incorporate the rhubarb into the cake mix.
Coat a 9 by 13 cake pan with butter. Place your cake mix inside
In a small bowl, combine the ingredients for the topping and sprinkle on top of the cake mix.