The best cake you´ll ever have! Fluffly and juice biscuit, topped with fresh and tangy rhubarb and a healthy and crispy crumble! SO good.
Preheat the oven to 180°C.
For the first layer seperate the egg yolks from the whites. Whip the whites until fluffy and stiff. In the meantime combine the yolks with the apple sauce and maple syrup. Combine flour and baking powder.
Once the egg whites are stiff gently fold them under the yolk mixture, along with the flour, one at a time. When combined pour it onto a baking tray lined with parchment paper. Bake for 8 minutes.
In the meantime cut the ends of the rhubarb and wash it gently. Cut it into about 3cm (1 inch) sized pieces. Take the pit out of the date and chop it finely. Add both to a pot along with the lemon juice and a splash of water (about 2 tbsp). Bring it to a boil and simmer until the first layer is done baking.
While the rhubarb is simmering, combine the oats, nuts and seeds in a bowl. Melt the coconut oil and combine with the sugar and vanilla. Pour it over the mixture and combine everything well. It should all stick together a bit.
When the frist layer is done baking take it out of the oven. Add the rhubarb evenly on top and sprinkle with the crumble. Bake for another 7-10 minutes.
Take out of the oven and let cool. Serve with some ice cream, whipped cream or a dollop of yoghurt and enjoy!