GLUTEN-FREE RHUBARB AND WHITE CHOCOLATE CAKE
We made this moist and delicious Gluten-free Rhubarb and White Chocolate Cake for a birthday recently, and because some of us are so keen on rhubarb we thought it should be a keeper.
It’s an easy cake to make and it behaves itself very nicely.
We hope you like rhubarb too – if not you could substitute raspberries or strawberries, or cut plums perhaps. Whichever way, we hope you enjoy it.
Jan
RHUBARB AND WHITE CHOCOLATE CAKE
Serves 8
100 gm brown sugar
100 gm caster sugar
200 gm unsalted butter, softened
1 teaspoon vanilla paste
3 large eggs
250 gm full fat sour cream
250 gm Revenge Gluten-free Plain Flour
1 teaspoon guar gum
1 teaspoon gluten-free baking powder
150 gm white chocolate, roughly chopped
1 kg bunch rhubarb, washed, trimmed (to approx 400gm) and cut into 1cm pieces
3 tablespoons caster sugar
1 orange, juiced
300 ml thickened cream
½ teaspoon vanilla paste
1 tablespoon icing sugar, or to taste
Preheat oven to 180°C. Grease and line a 23cm round springform tin.
With an electric beater whip the sugars, butter and vanilla for a few minutes until fluffy and pale.
Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl with a spatula as needed.
Add in the sour cream and mix until combined.
Whisk together the flour, guar gum and baking powder, then gently fold through the batter until just combined.
Stir in the white chocolate, spoon into the prepared cake tin and smooth the top.
Take around 250gm of the cut rhubarb, and beginning in the centre of the cake, push the pieces of rhubarb lightly into the batter, spiralling around until the top is completely covered. The cake will rise to surround the rhubarb as it cooks.
Bake in the preheated oven for 60 minutes or until a skewer removed from the cake is clean and dry.
With the oven remaining at 180°C, place the remaining cut rhubarb on a baking tray. Sprinkle with the caster sugar and orange juice. Cover with foil and roast for around 8 minutes, or until the rhubarb is soft but still intact. Uncover and set rhubarb aside to cool.
To serve, whip the cream with vanilla and icing sugar and gently stir through the rhubarb and any juices. Serve slices of cake with generous dollops of the rhubarb cream.