All-In-One Gluten and Dairy Free Rhubarb Cake
- 200g plant based butter alternative
- 180g castor sugar
- 2 eggs
- 120g Gluten Free plain flour
- 90g ground almonds
- 2 tsp vanilla essence
- 2 tsp baking powder
- 5-6 pieces of rhubarb
Select 5-6 pieces of rhubarb
Melt the plant based butter alternative gently over a low heat and then add in the sugar until it has dissolved. Cool a little (you don't want to cook the eggs!) before mixing in the eggs. Add the dry ingredients - flour, ground almonds and baking powder, together with the vanilla essence - to the melted ingredients.
Fold together until you have a smooth batter consistency.
Grease a 20cm / 8in cake tin.
Wash and peel the sticks of rhubarb. Cut them into small pieces and stir ¾ into the batter. Pour into the cake tin.
Arrange the remaining pieces of rhubarb across the top.
Bake in a fan oven at 180C for around 45-50 minutes. Be sure to test the middle is cooked thoroughly by inserting a skewer/knife and making sure it comes out clean and batter free. Leave to cool and then tuck in. Sharing is optional - it's so irresistible that one slice is never enough ;)