Ingredients
Batter for cake:
2 C diced rhubarb
1/4 c vegan butter, softened
3/4 c sugar
1 large egg
1 1/4 c Bob's Red Mill 1:1 GF flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c almond milk
1/2 c GF sourdough
Crisp topping:
1/2 c sugar
1/3 c 1:1 GF flour
1/4 c vegan butter, softened
1/2 tsp cinnamon
1 T ashwaghandha powder
Preparation
Preheat oven to 350 degrees. Spray 9x9 inch pan with cooking spray.
Chop rhubarb into tiny cubes.
Cream together butter, sugar and egg.
add flour, baking powder, and salt.
pour in almond milk and sourdough and mix
add rhubarb
pour mixture into prepared pan.
mix toping ingredients well
sprinkle over batter.
bake for 30-35 minutes or until toothpick comes out clean
Ashwaghandha fun facts:
helpful in reducing blood sugar levels
helps to reduce anxiety and stress
increases strength and muscle mass
lowers triglycerides & cholesterol levels
helps to combat cancer
reduces inflammation
increases fertility
reduces cortisol levels
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