Michelle's Freefrom Rhubarb and Ginger Cake
Corn, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
The forced rhubarb season is quite short so it is good to indulge while one can. This cake is particularly delicious served warm as a dessert - you can pour the lovely juice over it or drink it as a dessert wine! But, if you do not finish it as a dessert, it still tastes great with a cup of tea the next day.
- 400g / 14 oz pink, forced rhubarb
- 1-2 tbsp agave syrup or chosen sweetener
- 100g / 3½ oz butter or dairy-free spread (we used PURE organic)
- 100g / 3½ oz pale muscovado (raw) sugar
- 150g / 5½ oz rice flour
- 50g/ 2oz gram/chick pea flour
- 1 heaped tsp ground ginger
- 1 level tsp gluten/wheat free baking powder (baking soda)
- 5 eggs
- 3 pieces stem/crystallised ginger, cut into very small cubes
- Wipe and chop the rhubarb into 300mm / 1" pieces and put in a pan with the agave syrup and approx. 25mm / 1" water.
- Bring slowly to the boil and cook very gently for a couple of minutes then turn off the heat and allow the rhubarb to finish cooking in its own heat.
- Strain the rhubarb, reserving the juice.
- Heat the oven to 180C/350F/Gas mark 4 and grease a loose bottomed 15-18cm cake tin (6-7" cake pan).
- Beat the butter or spread with the sugar until pale.
- Sift the flours with the ground ginger and baking powder (baking soda).
- Mix in the eggs, one at at time, each with a tablespoon of the flour mix.
- Fold in the remains of the flour with the stem ginger pieces.
- Spoon the mixture into the cake tin and bake for 20 minutes.
- Remove from the oven and carefully spoon the drained rhubarb over the top of the cake, spreading well out to the sides of the tin.
- Return to the oven and bake for a further 30 minutes.
- Remove from the oven and cool slightly then remove from the tin by loosening the sides then sitting the tin on a jar and carefully pressing the sides down.
- With a spatula (turner) loosen the bottom of the cake and remove the cake onto a plate.
- Serve warm with the rhubarb juices.
- Alternatively, allow the cake to get cold and serve as a tea cake.
Serves 8 - per portion
318cals - 7.5g protein
15g total fat - 8g sat / 4.5g mono / 1g poly
41g carbohydrate of which 21g sugar
1.5g fibre - 210mg sodium / 0.5g salt
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