Gluten-Free Rhubarb, Lemon and Almond Cake

Name: Gluten-Free Rhubarb, Lemon and Almond Cake
Total time: 45 min
Yield: 8 servings
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

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.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

439 kcal

Calories

13 g

Protein

33 g

Fat

28 g

Carbs

Ingredients

For 8 servings

Estimated cost~€1.70 · ~€0.20/serving

Kitchen Tools

🎂

KitchenAid Küchenmaschine

ab €399 · Amazon

→⚖️

Küchenwaage

ab €12 · Amazon

→

* Affiliate links

Instructions

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!