Lockdown Easy Cooking : Rhubarb Cake #glutenfree #lactose free #Lockdownrecipes #cooking

This is based on a GF strusel recipe that I have adapted. Good with custard or cream or even ice cream!

Ingredients – bottom layer

  • 4.5 oz butter (or margarine)
  • 4.5 oz brown sugar
  • 12 oz rhubarb (but into 1inch segments
  • 2 eggs
  • 8 oz GF flour
  • 1 tsp baking powder
  • 1 tsp xantham gum (not essential)
  • 1 tsp mixed spice (or you can use either dried cinnamon or ginger)
  • 3 tbsp milk
  • 9inch cake tin (lined with baking paper)

Method – bottom layer

  • Put .5 oz butter and .5 oz sugar in a frying pan and cook the rhubarb for 3-4 mins – set aside to cool
  • Cream remaining sugar and butter until fluffy
  • Add beaten egg and remaining dry ingredients alternately, mixing well after each addition to avoid curdling
  • add milk – adjust to make dropping consistency
  • mix in cold fruit
  • set aside while you make top layer
  • heat oven to 180c or gas 4

Ingredients – top layer

  • 3 oz gf flour
  • 3 oz demerara sugar
  • 1/2 tsp mixed spice
  • 2 ox butter
  • 1 oz coarsely chopped nuts

Method – top layer

  • blitz flour, sugar, spice and butter to a fine bread crumb consistency
  • mix in nuts

Method – whole cake

  • put fruit layer into the prepared tin
  • sprinkle top layer evenly on the top
  • cake in centre of the oven for approx 1 to 1.25 hours (or when skewer comes out clean)
  • remove from oven and allow to cool for 10 mins
  • then transfer to a cooling rack to cool completely

Note: You can use 12 oz rhubarb and 4 oz of sweeter fruit if you prefer a sweeter dessert


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