Rhubarb Moon Cake

This lovely summer cake was inspired by my friend Christiane Ryan.

Ingredients:

• 1/3 cup ghee

• 3/4 cup erythritol (or other natural sugar)

• 2 eggs

• 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

Topping:

• 1/8 cup ghee

• 2 teaspoons cinnamon

• 1 cup panela and/or maple sugar

PREPARATION:

1. Preheat the oven to 350 degrees.

2. Combine ghee and natural sugar together. Add eggs and vanilla extract.

3. In a separate bowl, combine 2 cups of paleo flour, baking soda, salt, cardamom and nutmeg.

4. Gradually combine the flour mix and the butter mix, slowly adding the milk until all is well-mixed.

5. In a separate bowl, add the rest of the flour on the rhubarb until well-coated.

6. Slowly incorporate the rhubarb into the cake mix.

7. Coat a 9 by 13 cake pan with butter. Place your cake mix inside

8. In a small bowl, combine the ingredients for the topping and sprinkle on top of the cake mix.