Preheat an oven to 180C and grease and line a large loaf tin, approx. 25cm long.
Combine the rhubarb, strawberries and maple in a pot and cook over medium/high heat until broken down and lightly thickened, about 7 minutes. Set aside to cool.
In a bowl of a mixer, mash the banana and dd the eggs and sugar. Whisking to a smooth puree. Add the cinnamon, orange, coconut oil, almond meal, baking powder and PPP flour mix with a good pinch of salt.
Spoon the batter into the loaf tin and spoon in enough of the rhubarb jam to cover the top then using a knife, stir it through the batter slightly.
Bake the cake for 40 minutes, until a skewer comes out clean.
Serve the cake with your favourite ice-cream, yoghurt or cream.