Gluten Free Rhubarb Cake With Buttermilk Recipes

RHUBARB CAKE I

Steps:

• In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
• In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
• Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
• Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

RHUBARB-BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

RHUBARB COFFEE CAKE WITH BUTTERMILK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
• Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
• Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

GLUTEN-FREE RHUBARB CAKE WITH ALMOND FLOUR & OLIVE OIL

Steps:

• Position a rack in the center of the oven and preheat to 350ºF.
• Rub a 10-inch round solid tart pan, or 9-inch cake pan or springform pan, with the butter and place on a rimmed baking sheet to catch any drips.
• Trim away any leafy bits from the rhubarb. Slice the stalks diagonally 1-inch thick, then dice any less attractive pieces until you have ¾ cup diced rhubarb. Toss the sliced rhubarb with 3 tablespoons sugar and a squeeze of lemon juice, and toss the diced rhubarb in a separate bowl with 1 tablespoon sugar and squeeze of lemon juice. Set these aside while you prepare the cake batter or up to 30 minutes.
• In a large bowl, rub the lemon zest into ½ cup of the sugar until moistened and clumpy. Whisk in the eggs, yogurt, and olive oil until combined.
• Place a strainer over the bowl (if your bowl is tall enough, otherwise do this into another bowl) and sift in the almond, sweet rice, oat and millet flours along with the baking powder, baking soda and salt, adding in any bits that get caught in the sifter.
• Stir the flour mixture into the egg mixture until smooth and homogenous. Drain the diced rhubarb and stir it in until combined. (The rhubarb juice makes a nice "soda" with fizzy water and ice!)
• Scrape the batter into the prepared pan, and smooth into an even layer. Top with the sliced rhubarb in concentric circles if you like (or just drop them willy-nilly over the batter - that looks fun too!) Leave behind any rhubarb juice and add it to fizzy water for a little treat if you like!
• Sprinkle all over with the remaining 2 tablespoons (20 g) sugar
• Bake the cake until golden on top and a tester inserted near the center comes out clean, 40-50 minutes.
• Remove the cake from the oven and let cool completely, 45 minutes, then remove the sides from the pan. Slide the cake onto a serving platter and cut into wedges to serve.
• The cake is best within the first 2 days of baking. Store, covered, at room temperature the first day, then pop in the fridge to keep it fresh if storing longer.

GLUTEN-FREE RHUBARB BARS

Steps:

• Preheat oven to 375°. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin., For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake until lightly browned, 35-40 minutes. Cool on a wire rack. Cut into bars.