• 2 cups (5dl) rhubarbs peeled and cut into small pieces
• 1 1/2 T potato flour
• 3 T sugar
• 1/2 cup (1 1/4 dl) gluten free flour of your choice
• 4 T almond flour
• 4 T corn starch
• 1 T psyllium husk
• 2 t baking powder
• 1 t ground cardamom seeds (you get the best taste if you grind your own – seeds from 8 pods makes about 1 t)

• 100 g vegan butter
• 3 eggs
• 3 T laktos free milk
• 1-2 t lemon juice

Preheat the oven to 350 F/175 C.

Put the rhubarb pieces in a bowl and sprinkle sugar and potato flour over them. Mix with a spoon and put to the side.

Put all the dry ingredients in a bowl. Melt the butter , pour into a bowl and add the eggs, milk, and lemon juice. Pour the liquid over the dry ingredients and mix well. Get rid of excess fluid from the rhubarbs before adding them to the mix. Put 12 baking cups on a baking tray and divide the batter between them. Bake 15-20 minutes, or till the muffins are dry on the inside.