Method:
-
Cut the rhubarb into small chunks and mix with the honey. Leave to sit for about 30mins to allow the juice to come out.
-
Preheat the oven to 170C fan. Lightly grease the baking form with a little oil.
-
In a large mixing bowl sieve in the flour, the baking powder, baking soda and strawberry powder. Set aside.
-
In a jug whisk the eggs with coconut sugar and pinch of salt until smooth. Add the oil and The Coconut Collaborative Natural Yog and whisk again until smooth.
-
Slowly start to mix the wet mix into the dry flour mix to form batter. Add the rhubarb with all the juice and mix well again to form a smooth slightly runny batter. If too thick you can add a tbsp of vegan m*lk.
-
Pour the batter in the prepared form and bake in the well preheated oven for 40-45mins until the skewer inserted in the middle comes out clean. Allow to cool down a little then tuck in and enjoy!
