Gluten-Free Rhubarb, Lemon and Almond Cake
Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly dessert? Gluten-Free Rhubarb, Lemon and Almond Cake could be an awesome recipe to try. For $1.35 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 13g of protein, 33g of fat, and a total of 439 calories. It is perfect for Mother's Day. Head to the store and pick up rhubarb, castor sugar, lemon zest, and a few other things to make it today. 4 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so amazing. Try Rhubarb Almond Cake {Gluten Free}, Gluten Free Lemon, Almond And Polenta Cake, and Gluten-free lemon polentan almond cake for similar recipes.
Ingredients
eggs
4 eggs
150 grams castor sugar
150 grams (1/3 cup) castor sugar
125 grams extra soft butter, or dairy-free margarine
125 grams (9 tablespoons) extra soft butter, or dairy-free margarine
300 grams almond meal (ground almonds)
300 grams (3 cups) almond meal (ground almonds)
50 grams rice flour
50 grams (1/2 cup) rice flour
baking powder
1 teaspoon baking powder
Zest of lemon
1 Zest of lemon
rhubarb (approx 150 g)
4 stalks of rhubarb (approx 150 g)
castor sugar, extra
2 teaspoons castor sugar, extra