Ingredients
1 cup plus 2 tbsp butter
1 cup coconut palm sugar
3 cups almond flour
3 tbsp tapioca flour
1 swish of vanilla extract
1 heaping tsp baking powder
2 eggs
4 egg yolks
4 egg whites
2 lbs or so rhubarb
1 more cup coconut palm sugar
Preheat oven to 380F.
Peal rhubarb and cut into half inch pieces.
Mix soft butter, coconut palm sugar, almond flour, tapioca flour, vanilla extract, baking powder,2 eggs, and 4 egg yolks in a mixing bowl until it becomes a nice dough. Spread on greased cookie sheet or (or a lined cookie sheet… I have one of those silicone liners) and cover with the rhubarb pieces. I happened to have some strawberries left, that I cut up and put in the cake as well. Bake the cake for about 25 to 30 minutes. The edges will start turning brown. That’s how you know it’s ready to come out.
In the meantime beat the egg whites. After a minute or so, slowly add 1 cup coconut palm sugar. Beat until stiff peaks have formed. Spread this mixture evenly on the cake, then bake for another 10 minutes or so. Watch out, the egg white mixture will turn brown if you bake it too long, so you want to keep an eye on it.
source: grokettesmusings
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