1 cup oats, ground into flour (80 g)
2/3 cup unsweetened cashew milk
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
5-10 packets stevia, to taste
Pinch salt, to taste
1/3 cup sliced strawberries (50 g)
1/2 cup diced rhubarb (60 g)

Preheat oven to 350°F. Mix all ingredients except strawberries and rhubarb together until batter is smooth. Add strawberries and rhubarb and combine. Pour mixture into a prepared 3 cup rectangular Pyrex dish (a mini loaf pan would probably also work, but I have not tested this). Bake 25-30 minutes until set.

Nutrition Facts (8 servings):
55 Calories
Fat: 1 g
Carbs: 8 g
Protein: 2 g