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Gluten-Free Rhubarb, Lemon and Almond Cake is a dessert recipe that takes about 45 min from start to finish and serves 8. It calls for 9 ingredients across 4 steps, and is rated easy. A serving works out at around 439 kcal with roughly 13 g of protein. Filed under gluten free, lacto ovo vegetarian, gluten-free and dairy-free.
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.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 439kcal | 22% |
| Fat | 33g | 47% |
| Carbohydrate | 28g | 11% |
| of which sugars | 11g | 12% |
| Fibre | 5g | 17% |
| Protein | 13g | 26% |
| Sodium | 187mg | 8% |
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Allergen | Status |
|---|---|
| Eggs | Contains |
| Tree nuts | Contains |
| Soya | May contain |
| Sulphites | May contain |
| Gluten | Free from |
| Crustaceans | Free from |
| Fish | Free from |
| Peanuts | Free from |
| Milk | Free from |
| Celery | Free from |
| Mustard | Free from |
| Sesame | Free from |
| Lupin | Free from |
| Molluscs | Free from |
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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