My neighbor has a lot of rhubarb in her garden and is happy when I take some off her hands. However, as my husband and I are currently eating grain-free, dairy-free and sugar-free (small amounts of maple syrup are allowed), I had to do a bit of searching for suitable recipes. Now I've found one that I've modified a little.

Gluten-free banana bread

Ingredients (for a 26 cm diameter springform pan):

2 stalks of rhubarb
2 bananas
4 eggs
120 g ground almonds
200 ml coconut milk
2 tbsp maple syrup
2 tbsp ghee
0.5 tsp vanilla powder
1 pinch of salt

Preparation:

1. Preheat oven to 180 degrees.
2. Generously grease a cake tin (26 cm diameter) with ghee. You will need approx. 1 tablespoon. Melt the remaining tablespoon of ghee.
3. Peel the rhubarb and cut into pieces about 2 cm long. Cut the bananas into slices. Mix both and pour into the springform pan.
4. Whisk the eggs and mix with the ground almonds, coconut milk, vanilla powder, 1 tbsp liquid ghee and maple syrup. Add a pinch of salt.
5. This makes a relatively runny glaze, which you simply pour over the rhubarb and bananas so that they are just covered.
6. Bake for 60 minutes at 180 degrees.

If you have greased the tin well, the edges will come away very easily. However, as the cake is a bit "wobbly", I had a bit of trouble getting it away from the base of the tin. I lifted the cake slightly with a cake lifter and pushed a sheet of baking paper underneath. I was then able to pull the cake onto a board.

The cake tastes wonderfully moist and especially delicious when it is still slightly warm.