Serves: 8 Ingredients: 3 cups diced fresh rhubarb 1 (3 oz) package sugar-free strawberry gelatin 1 cup water 1⁄4 cup dried strawberry powder (optional) 1⁄4 cup berry greens powder (optional) 3 large eggs 1⁄2 cup butter, melted 1⁄2 cup monk fruit or erythritol sweetener 1 tsp vanilla extract 1 1⁄4 cups almond flour 1⁄4 cup coconut flour 1⁄4 cup cassava flour 1 tsp baking powder 1⁄2 tsp salt 1 cup vegan marshmallows Instructions: Preheat oven to 350°F. Grease a 9×13 baking dish. Spread diced rhubarb in an even layer in prepared baking dish. In a saucepan, whisk together gelatin and water over medium heat until dissolved. Pour evenly over rhubarb. If using, sprinkle dried strawberry and berry greens powders evenly over gelatin layer. In a large bowl, whisk together eggs, melted butter, sweetener and vanilla. In another bowl, stir together almond flour, coconut flour, cassava flour, baking powder and salt. Fold dry ingredients into wet ingredients until just combined. Spread batter evenly over the rhubarb layer in the baking dish. Top with marshmallows. Bake for 35–40 minutes until set and lightly golden on top. Allow to cool completely before slicing.
