Rhubarb Strawberry Vanilla Custard Cake Gluten Sugar Free Food

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.

RHUBARB, STRAWBERRY & VANILLA CUSTARD CAKE (GLUTEN & SUGAR FREE)

Steps:

• Preheat the oven to 175 degrees Celcius.
• Line or grease a spring form.
• Add all the ingredients for the vanilla custard to a small pot (start by only adding 1 tablespoon of corn starch and add 1/2 tablespoon at a time more if needed). Let it shimmer on low heat, stirring regularly to avoid any lumps in the custard.
• Taste to check if more vanilla or sweetener is needed.
• When the sauce has thickened turn off the heat and let it cool a little while you prepare the cake batter.
• Add stevia granular sugar, coconut oil, apple sauce to a high speed blender and mix until a little fluffy and smooth.
• Add eggs, yogurt and stevia vanilla drops and mix again, just until combined.
• In another bowl combine oat flour, rice flour, almonds flour, baking soda and salt and stir until combined.
• Add the dry ingredients to the wet and run in the blender on low speed, just until combined.
• Add the vanilla custard and stir using a spatula until incorporated in the batter.
• Add the diced rhubarb and strawberries and fold in using a spatula.
• Add the batter to the spring form. Top with rhubarb stems and slivered almonds.
• Bake in the middle of the oven for 25-35 minutes, until an inserted toothpick comes out clean.
• Let the cake cook for at least 30 minutes allowing it to set.
• Top with stevia icing sugar.

STRAWBERRY RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
• Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
• Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
• Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
• Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.