Rhubarb Almond Cake {Gluten Free}

Rhubarb Almond Cake {Gluten Free} requires around 1 hour and 45 minutes from start to finish. One serving contains 341 calories, 7g of protein, and 19g of fat. For 93 cents per serving, you get a dessert that serves 8. 151 person have made this recipe and would make it again. This recipe from Sumptuous Spoonfuls requires eggs, sugar, baking powder, and rhubarb. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It can be enjoyed any time, but it is especially good for Mother's Day. Overall, this recipe earns a rather bad spoonacular score of 20%. If you like this recipe, take a look at these similar recipes: Gluten-Free Rhubarb, Lemon and Almond Cake, Raspberry Rhubarb Almond Bars (Gluten Free + Paleo), and Strawberry Rhubarb Cobbler (gluten-free with an almond-oat topping).

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325 F. Spray a 7 to 9-inch springform pan with cooking spray and set aside.In a small bowl, beat the eggs with an electric mixer till frothy, then add the butter in a slow drizzle, beating constantly, till all the butter and eggs are nicely mixed. Add the yogurt and vanilla and stir gently with a spoon to mix.In a medium mixing bowl, stir together the sugar, almond meal, rice flour, baking powder, and salt until all is well mixed, working out any clumps. Toss in about 3/4 of the rhubarb, saving a bit for the top, then stir in the egg mixture until everything is nicely mixed into a soft, gooey batter.Pour the batter into the prepared pay, top with the rest of the rhubarb and the sliced almonds.Sprinkle with raw sugar.Bake at 325 for about 1 - 1 1/2 hours or a little longer (I lost track of time, so be prepared to check it a few times) or until a wooden pick inserted in center comes out clean. It is a very moist cake, but the pick should still come out with barely a crumb on it.

 

Step by step:

1. Preheat the oven to 325 F. Spray a 7 to 9-inch springform pan with cooking spray and set aside.In a small bowl, beat the eggs with an electric mixer till frothy, then add the butter in a slow drizzle, beating constantly, till all the butter and eggs are nicely mixed.

2. Add the yogurt and vanilla and stir gently with a spoon to mix.In a medium mixing bowl, stir together the sugar, almond meal, rice flour, baking powder, and salt until all is well mixed, working out any clumps. Toss in about 3/4 of the rhubarb, saving a bit for the top, then stir in the egg mixture until everything is nicely mixed into a soft, gooey batter.

3. Pour the batter into the prepared pay, top with the rest of the rhubarb and the sliced almonds.Sprinkle with raw sugar.

4. Bake at 325 for about 1 - 1 1/2 hours or a little longer (I lost track of time, so be prepared to check it a few times) or until a wooden pick inserted in center comes out clean. It is a very moist cake, but the pick should still come out with barely a crumb on it.

Nutrition Information:

covered percent of daily need