How to make it
Preheat the oven to 350F and line a 6inch cake pan with parchment paper.
In a stand mixer fitted with a paddle attachment beat the butter, sugar and stevia. Add in the yogurt.
Scrape down the sides. Mix in the egg and vanilla.
In a small bowl, sift together the dry ingredients.
Add half the dry ingredients to the wet. Mix in the almond milk and lemon juice, and add remaining dry ingredients.
Spread batter in prepared pan.
In a neat crisscross fashion, lay out chunked rhubarb.
Top with a few slivered almonds and sprinkle with sugar.
Bake for ~45 minutes.
Allow to cool.
Serve with ice cream or whipped cream warm or cool.
What you’ll need
2 Tbsps butter, room temperature
1/4 Cup granulated sugar
2 Tbsps stevia
3 Tbsps greek yogurt
1 egg
1/2 tsp vanilla
1/4 cup almond milk
1/4 tsp lemon juice
3/4 Cup flour
1/4 Cup almond flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp sea salt
1/3-1/2 Cup rhubarb cut into ~1inch slices
1 Tbsp slivered almonds
1 tsp sugar
