Rhubarb Cake

I have been meaning to post this gluten free rhubarb cake recipe for several months. I thought the season had passed, but my rhubarb patch has had a second wind and so I baked this today, and used Claude to write up my hand written notes. Enjoy! 

Rhubarb Cake (Gluten Free)

A gorgeous gluten-free rhubarb cake with ground almonds and almond extract — moist, golden and perfect for summer baking.

8

servings

Ingredients

• 75 grams butter, melted
• 300 grams rhubarb, chopped into 2cm pieces
• 250 grams golden caster sugar
• 50 grams ground almonds
• 125 grams gluten free plain flour
• 1 tablespoons baking powder
• 1 teaspoons almond extract
• 3 large eggs
• 1 teaspoons psyllium husk

Steps

1

Preheat oven: Preheat your oven to 180°C (160°C fan). Grease a 22cm square tin and line with baking parchment.

2

Melt butter: Melt 75 grams butter, meltedin a small saucepan or in the microwave and set aside to cool slightly.

3

Mix wet ingredients: In a large bowl, whisk together the 3 large eggs, 250grams golden caster sugar, melted butter and 1 teaspoons almond extract until well combined.

4. Add dry ingredients: Sift in the 125 grams gluten free plain flour and 1 tablespoons baking powder, then add the 50 grams ground almonds and 1 teaspoons psyllium husk. Fold everything together gently until you have a smooth batter.

5

Add rhubarb & bake: Fold in most of the 300 grams rhubarb, chopped into 2cm pieces, reserving a handful. Pour the batter into the prepared tin and scatter the reserved rhubarb over the top. Bake for approximately 30 minutes

6. Check & cool: The cake is ready when it is golden brown and a clean skewer inserted into the centre comes out clean. If it needs a little longer, check every 10 minutes. Leave to cool in the tin for 10 minutes before turning out.