Rather Good Gluten-Free Rhubarb, Almond and Cinnamon Cake.

As requested, here is my super moist and not-to-sweet gluten-free rhubarb, almond and cinnamon cake recipe.

We have had an endless supply of home grown rhubarb this year. Hence, I have been trying all sorts of rhubarb recipes...I have to admit the rhubarb chutney was not a hit. This gluten-free rhubarb, almond and cinnamon cake has been a big hit though.

"Mmmm, this cake is rather good!" – Simon

Since I shared a few photos of this cake on socials, the recipe has been requested by many, so here it is.

Rather Good Gluten-Free Rhubarb, Almond and Cinnamon Cake Recipe

Ingredients:

• 325g rhubarb (3-4 large stalks)

• 7-8 Tblsp raw sugar

• 35g millet

• 1 lemon

• 2 large eggs, room temperature

• 1/3 cup, 110g coconut yoghurt (dairy-free) or greek yoghurt

• 50g light virgin olive oil or macadamia oil

• 120g blanched almond flour

• 135g self-raising gluten free flour (I use Orgran)

• pinch of sea salt

• cinnamon

Directions:

1. Line spring-form baking tin with baking paper. Preheat oven to 185°C.

2. Mill millet in TMX* on speed 9 until fine.

3. Slice the rhubarb stalks diagonally, approximately 2-3cm long. Dice any less attractive pieces of rhubarb, until you also have about 1 cup of diced rhubarb.

4. Place the sliced rhubarb in a bowl with 3 Tblsp of sugar. Place the diced rhubarb in a seperate bowl and also cover with 3 Tblsp sugar.

5. Add lemon zest and juice to the diced rhubarb.

6. Lightly stir both rhubarb bowls and let sit.

7. Add the 2 eggs, yoghurt and oil to ingredients in TMX*. Mix on speed 3, for 30-60 seconds, until mixed.

8. Add almond flour, gluten-free flour and salt to the ingredients in the TMX*. Mix on speed 3, for 1-2 minutes, until mixed.

9. Add diced rhubarb to ingredients in the TMX*. Mix on speed 3, for 30-60 seconds, until lightly mixed.

10. Scrape the mixture into the prepared baking tin and then top with the sliced rhubarb, including the sugar and lemon juice. Sprinkle with cinnamon and 1-2 tablespoons of sugar (depending on your desired sweetness). Place a tray under the baking tin in the oven, to catch any syrup.

11. Bake cake until it is golden on top and a skewer tester, inserted near the centre of the cake, comes out clean. It usually takes about 50-60 minutes .

12. The cake is delicious served warm, with a dollop of yoghurt on the side (I like Vanilla Cocobella). It is best eaten within the first 2 days of baking. Store the cake covered, at room temperature, for the first day. It is then best to keep the cake in the fridge for up to 5 days (if it lasts that long). If you have a microwave it's yum to warm an individual slice up.
    

Bon appetit!

Please share in the comments section how you find this recipe and if you add in any modifications.

xx F

Notes -

• TMX* - stands for Thermomix. I use a Thermomix for this recipe. If you don't have a Thermomix you can use a an alternative mixer or mix it manually.

• If you are fine with gluten you can use wheat flour instead of GF flour.

• You can make the cake grain-free by omitting the millet and GF flour, replace with 95g cassava flour and 30g tapioca flour.

• You can make the cake refined sugar free by using maple syrup or honey in place of sugar.