Gluten Free Rhubarb Lemon and Almond Cake

Gluten-Free Rhubarb, Lemon and Almond Cake

Gluten-Free Rhubarb, Lemon and Almond Cake

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 45 minutes

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Details

Servings: 8
Calories: 440
Protein: 13g
Fiber: 6g
Sugar: 12g
Carb Total: 23g
Saturated: 5g
Fat Total: 34g
Vegetarian: True
Gluten-Free: True
Weight Watchers: 14 Points
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Cuisine

dessert

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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

Instructions

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!

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