Rhubarb & Ginger Cake with Fava Bean Flour

This mouth-watering rhubarb & ginger cake is a delicious seasonal treat!

Difficulty:

Prep time: 30 minutes

Cook time: 35 - 45 minutes

Serves: 8

Dessert

Ingredients

Pre-heat the oven, and line a 2lb loaf tin
Cream the coconut oil and sugar together then gradually add the eggs.
Mix the flour and other dry ingredients together and stir into the mixture.
Stir in the rhubarb. This will be quite tricky as the mixture will be thick and quite dough-like so using your hands is easiest. The rhubarb will produce the moisture for the cake upon baking.
Put the mixture into the prepared tin, smoothing out with your hand.
Bake for 45 minutes but check after 35.
Remove from tin and cool on rack or it will get soggy on the bottom.
It will keep for 3 days and best stored in the fridge. It also freezes well and can be done so in slices.