- rhubarb (peeled): 600 g
- bananas: 4 pieces
- eggs: 4 pieces
- ground almonds or nuts : 130 g
- grated coconut: 130 g
- coconut milk: 40 ml
- cacao powder: 2 tbsp
- cinnamon: 1 tsp
- baking powder (if you'd like): 0.5 packages
- honey (if you like it sweet): 1 tbsp
Peel the rhubarb and cut into pieces that are the same as the rectangular pan's length.
Ground the almonds or nuts.
Smush the bananas and puree them. Add all of the ingredients into a blender and mix them or add them into a bowl and puree them with a hand blender into a uniform mass.
Coat a rectangular pan with fat, butter or ghee (alternatively you can use some baking paper).
Preheat your oven to 180 degrees Celsius at upper and lower heat.
Add the rhubarb sticks and the batter in layers into the rectangular pan, starting with the batter and following with the rhubarb sticks.
Bake for 60-70 minutes.