Best 5 Almond Rhubarb Cake Gluten Free Low Gi Recipes

RHUBARB ALMOND CAKE {GLUTEN FREE}

Steps:

• Preheat the oven to 325 F. Spray a 7 to 9-inch springform pan with cooking spray and set aside.
• In a small bowl, beat the eggs with an electric mixer till frothy, then add the butter in a slow drizzle, beating constantly, till all the butter and eggs are nicely mixed. Add the yogurt and vanilla and stir gently with a spoon to mix.
• In a medium mixing bowl, stir together the sugar, almond meal, rice flour, baking powder, and salt until all is well mixed, working out any clumps. Toss in about 3/4 of the rhubarb, saving a bit for the top, then stir in the egg mixture until everything is nicely mixed into a soft, gooey batter.
• Pour the batter into the prepared pay, top with the rest of the rhubarb and the sliced almonds.Sprinkle with raw sugar.
• Bake at 325 for about 1 - 1 1/2 hours or a little longer (I lost track of time, so be prepared to check it a few times) or until a wooden pick inserted in center comes out clean. It is a very moist cake, but the pick should still come out with barely a crumb on it.

RHUBARB CAKE

Steps:

• Preheat oven to 400 F.
• Mix 1 cup of chopped rhubarb with the zest and juice of 1 lemon, 1 tablespoon of sugar and ½ teaspoon of vanilla. Let sit until your ready to use, at least 30 min.
• Toss the rhubarb stalks in a baking dish with zest and juice of 1 lemon, ¼ cup of sugar, 1 tablespoon butter, ½ tablespoon of vanilla, and ¼ teaspoon salt. Place in the pre-heated oven and bake for 10min and then turn oven down to 375 degrees.
• In the bowl of a food processor with the paddle attachment, beat butter and 3/4 cup of sugar until light and fluffy.
• Add eggs, one at a time, to the butter and sugar mixture, pulsing to combine the first egg before adding the second. Then add the almond extract and pulse for another few minutes until light and fluffy
• Add almond flour, baking powder, cardamom and salt and give it another quick pulse until it's all combined.
• Gradually add the yogurt and continue pulsing until it's all combined.
• Pour batter into a bowl. Fold in macerated rhubarb with all it's delicious liquid too.
• Scrape batter into a prepared pan. Smooth batter over with a spatula and arrange baked rhubarb on top. There will be some caramelized liquid in the dish that was used to bake the rhubarb ~ don't throw this out! We are using this to caramelize the almonds next.
• Place cake in oven and bake for 1 hour, turning half way through.
• While the cake bakes, melt the remaining 1 tablespoon of butter directly into the pan used to bake the rhubarb stalks. I placed my baking dish directly on the stove. Once the butter is melted add the sliced almonds and cook on medium heat for 3-5 minutes, until the almonds look and smell caramelized. Set aside until the cake is down. The sliced almond topping is optional.
• Remove the cake from the oven. Double check that a toothpick inserted into the middle comes out clean. Let the cake cool and sprinkled with the caramelized sliced almond goodness.

ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)

Steps:

• Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
• In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
• In another bowl, place all the dry ingredients from almond meal to salt and mix.
• Add wet ingredients from sour cream or yogurt to almond extract and mix.
• Fold in the rhubarb mixture and mix gently.
• Pour the batter into the round baking pan and top with almond slices.
• Bake for 45-50 minutes or until a toothpick comes out clean.
• When the cake is no longer hot, remove it from the pan and cool on a wire rack.
• Infuse love, slice and serve with a scoop of ice cream (if you wish)!

ALMOND RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
• In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
• In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
• Bake for 30 to 35 minutes, or until the cake tests done.

GLUTEN-FREE RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large cast iron skillet or Dutch oven over medium-low heat. Add sugar and rhubarb; cook until rhubarb is soft, 5 to 8 minutes. Remove from heat.
• Mix gluten-free flour, baking soda, and salt together in a large bowl. Add yogurt, coconut oil, egg, and vanilla extract; stir thoroughly until batter is combined.
• Drop cake batter over rhubarb mixture in the skillet. Spread it out gently until mostly smooth.
• Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes.
• Run a knife around the edges, place a plate on top and carefully invert cake onto the plate.