Almond Rhubarb Cake Gluten Free Low Gi Food

RHUBARB ALMOND CAKE {GLUTEN FREE}

Steps:

• 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.

RHUBARB CAKE

Steps:

• Preheat oven to 400 F.
• Mix 1 cup of chopped rhubarb with the zest and juice of 1 lemon, 1 tablespoon of sugar and ½ teaspoon of vanilla. Let sit until your ready to use, at least 30 min.
• Toss the rhubarb stalks in a baking dish with zest and juice of 1 lemon, ¼ cup of sugar, 1 tablespoon butter, ½ tablespoon of vanilla, and ¼ teaspoon salt. Place in the pre-heated oven and bake for 10min and then turn oven down to 375 degrees.
• In the bowl of a food processor with the paddle attachment, beat butter and 3/4 cup of sugar until light and fluffy.
• Add eggs, one at a time, to the butter and sugar mixture, pulsing to combine the first egg before adding the second. Then add the almond extract and pulse for another few minutes until light and fluffy
• Add almond flour, baking powder, cardamom and salt and give it another quick pulse until it's all combined.
• Gradually add the yogurt and continue pulsing until it's all combined.
• Pour batter into a bowl. Fold in macerated rhubarb with all it's delicious liquid too.
• Scrape batter into a prepared pan. Smooth batter over with a spatula and arrange baked rhubarb on top. There will be some caramelized liquid in the dish that was used to bake the rhubarb ~ don't throw this out! We are using this to caramelize the almonds next.
• Place cake in oven and bake for 1 hour, turning half way through.
• While the cake bakes, melt the remaining 1 tablespoon of butter directly into the pan used to bake the rhubarb stalks. I placed my baking dish directly on the stove. Once the butter is melted add the sliced almonds and cook on medium heat for 3-5 minutes, until the almonds look and smell caramelized. Set aside until the cake is down. The sliced almond topping is optional.
• Remove the cake from the oven. Double check that a toothpick inserted into the middle comes out clean. Let the cake cool and sprinkled with the caramelized sliced almond goodness.

ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)

Steps:

• Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
• In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
• In another bowl, place all the dry ingredients from almond meal to salt and mix.
• Add wet ingredients from sour cream or yogurt to almond extract and mix.
• Fold in the rhubarb mixture and mix gently.
• Pour the batter into the round baking pan and top with almond slices.
• Bake for 45-50 minutes or until a toothpick comes out clean.
• When the cake is no longer hot, remove it from the pan and cool on a wire rack.
• Infuse love, slice and serve with a scoop of ice cream (if you wish)!

GLUTEN-FREE RHUBARB CAKE WITH ALMOND FLOUR & OLIVE OIL

Steps:

• Position a rack in the center of the oven and preheat to 350ºF.
• Rub a 10-inch round solid tart pan, or 9-inch cake pan or springform pan, with the butter and place on a rimmed baking sheet to catch any drips.
• Trim away any leafy bits from the rhubarb. Slice the stalks diagonally 1-inch thick, then dice any less attractive pieces until you have ¾ cup diced rhubarb. Toss the sliced rhubarb with 3 tablespoons sugar and a squeeze of lemon juice, and toss the diced rhubarb in a separate bowl with 1 tablespoon sugar and squeeze of lemon juice. Set these aside while you prepare the cake batter or up to 30 minutes.
• In a large bowl, rub the lemon zest into ½ cup of the sugar until moistened and clumpy. Whisk in the eggs, yogurt, and olive oil until combined.
• Place a strainer over the bowl (if your bowl is tall enough, otherwise do this into another bowl) and sift in the almond, sweet rice, oat and millet flours along with the baking powder, baking soda and salt, adding in any bits that get caught in the sifter.
• Stir the flour mixture into the egg mixture until smooth and homogenous. Drain the diced rhubarb and stir it in until combined. (The rhubarb juice makes a nice "soda" with fizzy water and ice!)
• Scrape the batter into the prepared pan, and smooth into an even layer. Top with the sliced rhubarb in concentric circles if you like (or just drop them willy-nilly over the batter - that looks fun too!) Leave behind any rhubarb juice and add it to fizzy water for a little treat if you like!
• Sprinkle all over with the remaining 2 tablespoons (20 g) sugar
• Bake the cake until golden on top and a tester inserted near the center comes out clean, 40-50 minutes.
• Remove the cake from the oven and let cool completely, 45 minutes, then remove the sides from the pan. Slide the cake onto a serving platter and cut into wedges to serve.
• The cake is best within the first 2 days of baking. Store, covered, at room temperature the first day, then pop in the fridge to keep it fresh if storing longer.