Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.

Add strawberries, rhubarb and 2 Tbsp. of maple syrup in a sauce pan on medium-low heat. Let simmer until rhubarb is softened, drain excess liquid.

Mix together coconut flour and baking soda in a large bowl, Add in eggs and mix. Add in maple syrup and cashew milk and mix until batter is smooth.

Fold in strawberry-rhubarb mixture. Pour batter into parchment paper lined pan.

To make topping, mix together walnuts and coconut sugar. Sprinkle evenly on top.

Bake for about 25-30 minutes, or until done.

Let cool. Take out of pan and slice into 9 pieces.

Enjoy!