Gluten-Free Rhubarb, Lemon and Almond Cake

Gluten-Free Rhubarb, Lemon and Almond Cake

  Ready in : 45 mins

Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly dessert? Gluten-Free Rhubarb, Lemon and Almond Cake could be an awesome recipe to try. For $1.35 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 13g of protein, 33g of fat, and a total of 439 calories. It is perfect for Mother's Day. Head to the store and pick up rhubarb, castor sugar, lemon zest, and a few other things to make it today. 4 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so amazing.

Ingredients

eggs

eggs

4

castor sugar

castor sugar

0.33333334 cup

dairy-free margarine

dairy-free margarine

9 tablespoons

almond meal

almond meal

3 cups

rice flour

rice flour

0.5 cup

baking powder

baking powder

1 teaspoon

lemon zest

lemon zest

1

rhubarb

rhubarb

4 stalks

castor sugar

castor sugar

2 teaspoons

Cooking in Steps

  1. 1
    Pre-heat the oven to 180 C/355 F. Grease a 25 cm/9 inch cake tin and line the bottom with a round of baking paper. Wash the rhubarb stalks, cut into 1 inch lengths and while still slightly damp from washing, in a small bowl combine with the 2tsp of extra castor sugar to coat and set aside.

    caster sugar

    caster sugar

    rhubarb

    rhubarb

    baking paper
    baking paper
    cake form
    cake form
    bowl
    bowl
    oven
    oven
  2. 2
    Beat the eggs and sugar using either a hand-held electric beater or a stand-up mixer for 5 minutes until very thick and pale in colour. Slowly beat in the soft butter, then beat for a further few minutes. A few small lumps of butter will remain, this is okay. Gently fold in the almond meal, rice flour, baking powder and lemon zest. Spoon the mixture into the cake tin. Dot the rhubarb pieces on top, gently pushing them down into the batter a little.

    baking powder

    baking powder

    almond flour

    almond flour

    lemon zest

    lemon zest

    rice flour

    rice flour

    rhubarb

    rhubarb

    butter

    butter

    sugar

    sugar

    egg

    egg

    cake form
    cake form
    blender
    blender
  3. 3
    Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender.

    rhubarb

    rhubarb

    oven
    oven
    skewers
    skewers
  4. 4
    Cool in the tin before serving dusted with icing sugar and softly whipped cream on the side. Enjoy!

    whipped cream

    whipped cream

    powdered sugar

    powdered sugar