Cinnamon and Rhubarb Cake | FOOD MATTERS®

Ingredients

• 60 g (2 1/4 oz) unsalted butter or ghee, softened
• 1 teaspoon grated lemon zest
• 225 g (8 oz/1 1/2 cups) coconut sugar
• 2 eggs
• 200 g (7 oz/2 cups) almond meal
• ½ teaspoon gluten-free baking powder
• 1 teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon sea salt
• 125 ml (4 fl oz/ 1/2 cup) coconut cream
• 250 g (9 oz/2 cups) chopped rhubarb (see tip)