Gluten free rhubarb cake without xanthan gum - George Eats
Gluten free rhubarb cake without xanthan gum that is fluffy and light yet low lactose and gum free. The perfect seasonal cake.
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Cooking tools:
- Oven
- Cake pan
- Baking parchment
- Mixing bowl
- Whisk
- Hand mixer
- Stand mixer
- Aluminum foil
- Chef's knife
- Cooling rack
- Measuring cup
- Kitchen scale
- Stove
- Saucepan
- Bread knife
- Cutting board
- Spoon
- Pastry brush
- Measuring spoon
Ingredients
- 150 g fine white rice flour
- 30 g (1/4 cup)* tapioca flour
- 50 g (1/2 cup)* almond meal (see notes)
- 5 g (1 teaspoon)* baking powder
- 1g (1/4 teaspoon)* fine salt
- 60 ml (1/4 cup)* neutral flavoured oil
- 50 g room temperature butter (salted or unsalted)
- 175-200 g caster sugar (see notes)
- 2 extra large eggs (45-55g each, weighed out of shell)
- 1 teaspoon vanilla bean paste (optional)
- 125 ml (1/2 cup)* milk of choice (I used full fat lactose free milk)
- 150-250 g rhubarb (washed and chopped into square pieces)
- Flaked almonds for garnish (optional)
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