Another (bigger) Rhubarb Cake

2c finely chopped rhubarb

1 cutie or navel orange - chopped

1c chopped pecans or walnuts

⅔c coconut almond milk

⅔c melted coconut oil

½c light brown sugar

1t lemon extract

2t white vinegar

2 lg. egg

1⅓c stirred, unbleached, all-purpose flour

⅓c Linwoods ground seed-berry mix

⅓c corn flour or VERY fine corn meal

1T pumpkin pie spice

2t cardamom

2-3t baking powder

1t baking soda

½t salt

½-⅔c club soda*

Preheat the oven to 350°. In a big container, combine the first group of ingredients stirring occasionally so they sort of marinate. Meanwhile, in a larger bowl, whisk all the dry ingredients together. Grease an 8"x11" or 9"x13" glass pan. Once the oven is ready, pour the first group into the dry ingredients, mixing well with a big wooden spoon. *(Mine batter was a little heavy. I almost added more  coconut almond milk, but instead used orange flavored club soda to thin it out a bit! Stir in just a little at a time. Water would work also.)

Pour the batter into the greased pan. Sprinkle the top generously with turbinado sugar for a nice sweet crunch. Bake for 35 minutes or until a toothpick inserted toward the middle comes out clean.  Cool an hour. Loosen the edges and cut into squares. Serve as is, with coffee, or add a scoop of really good vanilla ice cream for dessert. I forgot I had caramel sauce in the 'fridge. Mmmm. . .It's Rhubarb Season! 🥰. . .Lin