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Rhubarb Upside-Down Yogurt Cake

www.greenkitchenstories.com
  • minutes
  • Serves 8

INGREDIENTS

4 stalks

rhubarb

4 tbsps

honey

2/3 cup

water

1

vanilla pod

2 cups

ml / 200 g almond flour

1/2 cup

ml / 75 g buckwheat flour

1 tsp

baking powder

2 tbsps

poppy seeds

1/2 tsp

sea salt

100 gs

butter

1/2 cup

maple syrup

2

lemon zest

3

eggs

1 cup

ml full-fat yogurt

1 can

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