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:

5 oz. (about 1 1/2 cups) almond meal (ground almonds)

2 Tablespoons sliced almonds

1 teaspoon gluten free baking powder

1/4 cup (2 oz.) butter, melted

2 eggs

1/4 cup plain nonfat yogurt

About 2 Tablespoons raw (turbinado) sugar

2 cups chopped rhubarb

6 Tablespoons gluten free rice flour

1/2 teaspoon salt

1 cup sugar

1 teaspoon vanilla extract

Equipment:

hand mixer

springform pan

bowl

oven

mixing bowl

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:

Quickview
341k Calories
7g Protein
18g Total Fat
39g Carbs
1% Health Score
Limit These
Calories
341k
17%

Fat
18g
29%

  Saturated Fat
4g
30%

Carbohydrates
39g
13%

  Sugar
29g
33%

Cholesterol
56mg
19%

Sodium
219mg
10%

Get Enough Of These
Protein
7g
15%

Fiber
3g
13%

Calcium
123mg
12%

Manganese
0.19mg
10%

Phosphorus
91mg
9%

Vitamin K
9µg
9%

Selenium
5µg
7%

Iron
1mg
7%

Vitamin E
1mg
7%

Vitamin B2
0.11mg
7%

Potassium
198mg
6%

Vitamin A
268IU
5%

Magnesium
15mg
4%

Vitamin B5
0.31mg
3%

Vitamin C
2mg
3%

Vitamin B6
0.06mg
3%

Vitamin B12
0.16µg
3%

Zinc
0.38mg
3%

Copper
0.05mg
3%

Folate
9µg
2%

Vitamin D
0.33µg
2%

Vitamin B1
0.03mg
2%

Vitamin B3
0.34mg
2%

covered percent of daily need
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