DIRECTIONS:

FOR THE RHUBARB JAM

Step 1
Put chopped rhubarb in a saucepan with ½ cup water and coconut sugar.

Step 2
Cook until jam is bubbly and rhubarb is soft and slightly broken down, about 20 minutes.

Step 3
Add lemon juice.

Step 4
Allow to cool and set aside.

FOR THE CAKE

Step 1
Preheat the oven to 350 degrees. Line two 9-inch round cake pans with parchment paper circles that fit the bottoms of the pans and grease.

Step 2
In the bowl of a stand mixer, beat the butter until creamy. Add Wholesome Coconut Sugar and beat until light and fluffy.

Step 3
Add eggs one at a time, beating well after each addition. 

Step 4
Add flour, baking powder and salt and mix until just combined.

Step 5
Add honey, vanilla extract, rose water and milk and beat until just blended

Step 6
Scrape batter into prepared cake pans. Bake for 45-55 minutes, or until a toothpick inserted comes out clean.

Step 7
Allow cakes to cool in pans for a few minutes, then transfer to wire racks. 

Step 8
To assemble the cakes, place one of the cakes onto a cake platter. Top with a layer of Chantilly cream and rhubarb jam.

Step 9
Top this with the second cake layer. Add more Chantilly cream and rhubarb jam. Sprinkle with pomegranate seeds and top with edible flowers. 

FOR THE CHANTILLY CREAM

Step 1
Place the whipping cream, confectioner’s sugar and vanilla extract in a bowl with a whip attachment.

Step 2
Cook until jam is bubbly and rhubarb is soft and slightly broken down, about 20 minutes.

Step 3
Whip on medium high speed for 3-5 minutes, until the cream is at soft peaks.