1

Preheat oven to 350 degrees Fahrenheit and butter a 9” cake pan and line the bottom with parchment paper.

2

Combine 1/4 cup of the butter and the honey in a small saucepan over medium heat until bubbling. Cook for a few minutes, stirring often, then remove from heat to allow to cool.

3

In a bowl, toss together the sliced rhubarb and the tapioca starch. Set aside.

4

In a large bowl, whisk together the almond flour, baking soda and salt. In another bowl, whisk together the eggs, melted butter, vanilla extract and maple syrup. Add to the dry ingredients and stir to combine.

5

Pour the butter and honey mixture into the prepared pan then top with the sliced rhubarb. Pour in the batter and smooth the top so it covers all the rhubarb.

6

Place in the oven and bake for 40-50 minutes until the top of the cake is firm and a toothpick comes out clean.

7

Substitutions: Replace butter with coconut oil or plant-based butter to make it vegan. Replace honey with more maple syrup, or maple syrup with more honey. Add spices such as cinnamon, ginger or cardamom for a twist. Use almond extract instead of vanilla. Replace the rhubarb with another fruit such as pineapple, cherries, apricots, blueberries, peaches, cranberries, apples, pears or plums.