Our naturally gluten-free cake swaps ground almonds for all the flour and wears a rosy blanket of tart rhubarb and chopped nuts.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar.

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  • In a small bowl, stir together almond flour, baking powder and salt; set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture.

  • Thoroughly clean and dry beaters. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly.

  • Bake for 30 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.

Shopping Tip

In testing this recipe, we found that frozen rhubarb or fresh supermarket rhubarb often yielded a prettier cake than backyard rhubarb, which tends to be more green in color. But all are delicious.

Nutrition Facts

339 calories; 21 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 108 mg cholesterol; 224 mg sodium. 157 mg potassium; 32 g carbohydrates; 3 g fiber; 27 g sugar; 9 g protein; 0 g trans fatty acid; 343 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 133 mg calcium; 2 mg iron;

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