Preheat oven to 350 degrees F (175 degrees C).
and mix it with
Ground Cinnamon (1/4 tsp)
Honey (1 tsp)
Butter the 18 centimeter springform with
Coconut Butter (1/4 tsp)
Almond Flour (1 1/3 cups)
Salt (1 pinch)
Baking Powder (1 tsp)
and set aside.
Whisk together the Egg Yolks and
Honey (2 Tbsp)
With an electric mixer with a clean bowl and clean whisk attachment, beat the Egg Whites until firm.
Vanilla Extract (1 tsp)
Honey (1 Tbsp)
. Mix well until the egg whites mixture is firm.
With the spatula, gently fold together the egg whites mixture and egg yolks mixture.
Gently add in the almond flour mixture using a strainer and gently fold with spatula.
Add the rhubarb slices at the bottom of the springform.
Pour the mixture into the springform.
Bake for 25-30 minutes until golden and the toothpick comes out clean.
Let it cool down a little bit before you take it out of the form. Enjoy!