GLUTEN-FREE RHUBARB CAKE!
Nothing tastes like summer like rhubarb and strawberries. Sassy Kitchen blogger Julia Gartland bakes a gluten-free and flavourful cake, perfect for the season.
Fruit desserts are my actual favourite. There's something so refreshing and palate-cleansing about sweets with fresh fruit. Especially when rhubarb and strawberries are in season at the same time, how could you not make a cake with it? This cake may be gluten-free, but it couldn't be more flavourful – and the texture is perfect. Top this cake with a dollop of whipped cream or icing sugar for an extra special touch.
STRAWBERRY RHUBARB BUTTERMILK CAKE
Adapted from Cannelle et Vanille
1 cup almond meal or flour
3/4 cup brown rice flour
3/4 cup sorghum flour (If sorghum flour is difficult to find, feel free to substitute with millet, quinoa or buckwheat flour.)
1/4 cup arrowroot or tapioca flour
1 tablespoon baking powder
1 teaspoon sea salt
1 cup Greek yogurt
1 tablespoon lemon juice
2 large eggs + 1 egg yolk
4oz rhubarb stalks, cut into 1-inch pieces
4 oz strawberries, chopped
2 oz raspberries
Zest of 2 lemons
1/2 cup + 1 tablespoon turbinado sugar or raw sugar
1/4 cup ghee or butter, melted and cooled
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together all flours, baking powder and salt until well combined. In a small bowl, stir together lemon juice & yogurt. In another small bowl, mix together lemon zest and 1/2 cup sugar with your fingers until mixed well and fragrant.
Add eggs, butter and yogurt to whisked flour mixture. Stir until mixed well. At the last minute, fold in berries and rhubarb.
Grease an 8-inch spring form cake tin well. Pour in cake batter and spread top evenly with a spatula. Sprinkle remaining sugar over top. Bake for 40-50 minutes until a toothpick poked into the centre comes out clean & the edges are golden brown. Let cool for 25 minutes before removing from tin.