| gluten-free | dairy-free
Delicious recipe for rhubarb cake by Johanna from: www.glutenfreierezeptwelt.de
Ingredients: 1 springform pan, approx. 28 cm in diameter
For the dough:
- 700 g rhubarb (weighed without leaves)
- 100 g soft butter
- 110 g sugar
- 1 packet vanilla sugar
- 2 eggs, size L
- 100 g manioc flour
- 50 g millet flour
- 50 g ground almonds
- 1 tsp psyllium husk powder
- 1 pinch of salt
- 2 tsp baking powder
- 100 g coconut yoghurt
For the crumble topping:
- 100 g gluten-free oats
- 50 g sugar
- 60 g cold butter
PREPARATION
Tip :) Use a kitchen scale exclusively for our recipes and for weighing ingredients such as flour.
- Clean the rhubarb, but do not peel it, and cut into pieces approx. 1 cm wide. Place in a bowl and mix with 1 tablespoon of sugar. Set aside.
- For the dough, cream the butter with the sugar and vanilla sugar. Add the eggs one at a time and mix well.
- Mix the cassava flour, millet flour, ground almonds, psyllium husk powder, salt and baking powder in a separate bowl and add to the egg mixture spoonful by spoonful.
- Add the coconut yoghurt and mix everything into a smooth dough.
- Coat the bottom of the springform pan with dough and spread half of the rhubarb on top. Spread the remaining dough on top and cover with the remaining rhubarb. Press the rhubarb pieces lightly into the dough.
- For the crumble topping, knead all the ingredients with your hands to form a crumbly dough and crumble over the cake.
- Bake the cake in a preheated oven at 185°C, top and bottom heat, for approx. 40 minutes.
- Leave the gluten-free rhubarb cake to cool completely in the tin.
