Description
Indulge in this delightful gluten-free rhubarb cake that harmoniously blends the tartness of fresh rhubarb with a sweet, tender crumb. With its inviting aroma and vibrant appearance, this cake is perfect for gatherings or a cozy afternoon treat. Easy to prepare, it’s sure to impress family and friends with every bite!
Ingredients
Scale
- 1 ½ cups gluten-free flour blend
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups fresh rhubarb, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, combine the gluten-free flour blend, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract. Add to the dry ingredients and mix until just combined. Fold in chopped rhubarb.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow cooling for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg