Pre heat oven 160c
line a 20cm cake tin with baking paper.
Dice strawberries and rhubarb place one cup of the rhubarb in a bowl add diced strawberries, cornflour toss to combine set aside.
golden castor sugar
to mixing bowl
five seconds speed three
Add oat milk
rice brain oil
dough function 25 seconds.
Add strawberries and rhubarb mixture to cake batter combine with spatula, don’t over mix place into lined tin.
Add remaining 1/2 cup of rhubarb on top of cake and press down a little sprinkle the sugar mixture over the top of the rhubarb then add slithered almonds.
Bake for 45minutes
Place tin foil over top of cake after 45 minutes then continue to bake for an additional hour or until golden in colour and a skewer in the middle comes out clean
1 hour and 45 minutes total baking time.
Remove from oven cool for 10 minutes then turn out.
serve slightly warm with a small scoop of coconut ice cream or strawberry coulis