Crunchy Rhubarb Cake With Almond Caramel

I´ve made this recipe for a dinner with friends and family and all like it a lot! It´s such an amazing combo - a crunchy base, some sweet and sour rhubarb, oat yoghurt and almond caramel. And you can make it to eat some seasonal rhubarb in spring!

Servings: 20cm round cake tin. 6-8 pieces 
Cooking time: 30 minutes                              Total time: 1h 

You need for the 
...crunchy almond cake base:
120g oat flour
40g ground almonds
60g coconut sugar
50g coconut oil (liquid)
25g almond butter
½ tsp vanilla
A pinch of salt

...rhubarb compote:
7 rhubarb stalks (not too thin ones)
3 tbsp coconut sugar
2 tsp coconut oil

...oat yoghurt layer:
200-300g oat yoghurt

...almond caramel:
60g almond butter
30g maple syrup
2-3 tbsp almond milk
A pinch of salt

How to make:
1. Rhubarb compote: wash, dry, peel and cut your rhubarb into smaller cubes. Then add them to a pan with some coconut oil and coconut sugar. Let it cook at middle heat until the rhubarb is soft and has the consistency of compote. This takes about 10 minutes. 
2. Crunchy almond cake base: add all ingredients to a blender and blend until it´s well combined. Then, put it into a round cake tin (with baking paper, around 20cm as diameter) and bake it for 12min in the oven at 180 degrees Celsius.
3. Let rhubarb compote and cake base completely cool down.
4. Almond caramel: mix all the ingredients until smooth. 
5. Layering: Cake – rhubarb compote – oat yoghurt and almond caramel. Give the caramel a little swirl on top to make it look even more beautiful. Enjoy!