Rhubarb Strawberry Cake
Rhubarb Strawberry Cake recipe that is gluten free and bursting with the delicious flavours of fresh rhubarb and juicy strawberries
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free
- 30 g melted butter for the bottom of the dish
- 30 g brown rice flour for the bottom of the dish
- 300 g rhubarb, thinly sliced (about 4 stalks)
- 170 g strawberries (about 6 medium)
- 60 g butter melted
- 85 g brown sugar
- 185 g white sugar
- 3 large eggs
- 4 g psyllium husk powder
- 120 g sorghum flour
- 60 g tapioca starch
- 50 g quinoa flour or oat flour
- 2 tsp baking powder.
- 70 g whole milk or plant based
Topping
- 30 g white sugar
- 1 tsp cinnamon
- finely grated zest from 1/2 medium lemon
- 60 g ground almonds or whole GF oats
- 30 g butter, melted
Prepare the bottom of an 8x9 inch dish by adding melted butter and then evenly sprinkling flour over the top
Preheat the oven to 375°F (190°C)
Place the rhubarb and the strawberries into the prepared baking dish.
Melt the butter and beat in the sugar and then the eggs until combined.
Add half of the flour and beat it into the wet ingredients, and fold in the remaining flour and the milk
Pour the batter on top of the rhubarb and strawberries and level the top with a spatula
Topping
To make the topping, combine the dry ingredients with the melted butter and evenly sprinkle it on top of the batter
Bake for 45 minutes, or until the topping is golden brown. Serve warm or cold.
Can be stored in the fridge for up to 3 days.
Keyword Gluten Free Cake, Gluten Free Rhubarb Strawberry Cake, Rhubarb, Rhubarb Strawberry Cake