Gluten-Free Rhubarb, Lemon and Almond Cake

Gluten-Free Rhubarb, Lemon and Almond Cake is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly dessert. This recipe serves 8 and costs $1.35 per serving. One portion of this dish contains roughly 13g of protein, 33g of fat, and a total of 439 calories. This recipe from Foodista requires eggs, castor sugar, rhubarb, and almond meal. 4 people found this recipe to be scrumptious and satisfying. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 33%. If you like this recipe, take a look at these similar recipes: Rhubarb Almond Cake {Gluten Free}, Gluten Free Lemon, Almond And Polenta Cake, and Gluten-free lemon polentan almond cake.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 eggs

150 grams (1/3 cup) castor sugar

125 grams (9 tablespoons) extra soft butter, or dairy-free margarine

300 grams (3 cups) almond meal (ground almonds)

50 grams (1/2 cup) rice flour

1 teaspoon baking powder

1 Zest of lemon

4 stalks of rhubarb (approx 150 g)

2 teaspoons castor sugar, extra

Equipment:

baking paper

cake form

bowl

oven

blender

skewers

Cooking instruction summary:

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. 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. Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender. Cool in the tin before serving dusted with icing sugar and softly whipped cream on the side. Enjoy!

 

Step by step:


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.

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.

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

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


Nutrition Information:

Quickview
439 Calories
12g Protein
33g Total Fat
27g Carbs
2% Health Score
Limit These
Calories
439k
22%

Fat
33g
51%

  Saturated Fat
4g
30%

Carbohydrates
27g
9%

  Sugar
11g
12%

Cholesterol
81mg
27%

Sodium
187mg
8%

Get Enough Of These
Protein
12g
25%

Vitamin E
3mg
22%

Fiber
5g
21%

Vitamin K
16µg
16%

Calcium
153mg
15%

Vitamin A
746IU
15%

Selenium
8µg
12%

Iron
2mg
12%

Manganese
0.18mg
9%

Phosphorus
68mg
7%

Vitamin B2
0.11mg
7%

Vitamin B5
0.44mg
4%

Vitamin B6
0.09mg
4%

Vitamin C
3mg
4%

Potassium
117mg
3%

Vitamin B12
0.2µg
3%

Folate
12µg
3%

Vitamin D
0.44µg
3%

Zinc
0.39mg
3%

Magnesium
9mg
2%

Vitamin B1
0.03mg
2%

Copper
0.04mg
2%

Vitamin B3
0.36mg
2%

covered percent of daily need
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