Gluten-Free Rhubarb, Lemon and Almond Cake

4 steps · 45 min total

1. 01

   Prepare Tin and Rhubarb

   Preheat the oven to 180 C/355 F. Grease a 25 cm/9 inch cake tin and line the bottom with a round of baking paper. Wash the rhubarb stalks, cut them into 1 inch lengths, and while they're still slightly damp, toss them in a small bowl with 2 teaspoons of castor sugar to coat. Set aside.
2. 02

   Mix Batter

   Beat the eggs and 1/3 cup castor sugar using either a hand-held electric beater or a stand mixer for 5 minutes, until the mixture is very thick and pale in color. Slowly beat in the softened dairy-free margarine, then continue beating for a few more minutes. Don't worry if a few small lumps of margarine remain; that's fine.

   Gently fold in the 3 cups almond meal, 1/2 cup rice flour, 1 teaspoon baking powder, and the lemon zest. Spoon the batter into the prepared cake tin, then dot the sugared rhubarb pieces on top, pressing them down into the batter just a little.

3. 03

   Bake Cake

   Bake for 35-40 minutes, until a skewer pushed into the center of the cake comes out clean and the rhubarb is tender.
4. 04

   Cool and Serve

   Let the cake cool completely in the tin before serving. A dusting of icing sugar and a side of softly whipped cream are nice touches.