Preheat the oven to 350 degrees Fahrenheit.

Prepare an 8” round cake pan by lightly oiling it or lining it with parchment paper.

In a large mixing bowl, combine flours, baking powder and ground ginger (dry mixture).

In a separate small bowl, mix the lemon zest and ½ cup of the coconut sugar together to release the zest oils. Once fragrant, whisk the lemon juice, eggs, coconut milk and olive oil in with the coconut sugar and zest (wet mixture).

Pour the wet mixture into the bowl with the dry mixture and stir together until combined.

Pour the batter into the cake pan and sprinkle the rhubarb and strawberries on top, pressing them lightly into the batter. Sprinkle 1 tablespoon of coconut sugar on top.

Bake for 50 to 60 minutes until cake tests clean (mine was still a little mushy around the fruit at 50 minutes, so I baked it a full 60 minutes).

Allow cake to cool and then turn it out onto a cutting board. Slice wedges and enjoy

Refrigerate leftovers in a sealable container or bag.