Rhubarb Lemon Cake
Adapted from Rustic Fruit Desserts, via Honey & Jam. Adaptation by Lauren of Celiac Teen.
Ingredients
1/3 cup and 1/2 cup millet flour (4.55 oz)
1/2 cup tapioca starch/flour (2.40 oz)
1/2 cup sweet rice flour (2.55 oz)
1/3 cup minus 1 tbsp brown rice flour (1.50 oz)
1 1/4 tsp baking powder
1 tsp salt
1 tsp xanthan gum
1 cup (2 sticks) unsalted butter (softened)
1 3/4 cups sugar
zest of one lemon
3 eggs
1/2 tsp lemon extract (or vanilla if you don’t have any lemon)
3/4 cup buttermilk
1 pound of rhubarb, trimmed and sliced thinly (about 3 cups)
1 tbsp brown rice flour
1 tbsp millet flour
2 cups icing sugar
Juice of 1 lemon
1 tbsp butter just about melted
milk or icing sugar, as needed
Steps
Spray or butter a 10 cup bundt pan and preheat your oven to 350 degrees Fahrenheit.
Whisk together the flours (everything besides those last two tablespoons), baking powder, salt and xanthan gum together.
In a large bowl, cream together the softened butter, sugar and lemon zest with an electric mixer, until light and fluffy. Add the eggs one at a time, making sure to scrape down the bowl between each addition. Stir in the lemon or vanilla extract. Alternating between flour and buttermilk, stir in a third of the flour, then half of the buttermilk and so on until everything is incorporated. You will start and finish with the flour additions. Scrape down the bowl as needed, the batter is quite thick.
Toss the sliced rhubarb in the tablespoons of brown rice and millet flours. Fold half of the rhubarb into the batter, and scrape it into your prepared bundt pan. Sprinkle the other half of rhubarb on top.
Bake for 30 minutes, rotate the pan, and continue to bake for 30 more minutes, or until the centre springs back when lightly touched. Let the cake cool, in its pan, on a wire rack for 30 minutes.
Make the lemon glaze by whisking the icing sugar, lemon juice and butter together. You want the glaze to be thick, but still pourable. Depending on its thickness, you may need to add a small splash of milk or a couple of tablespoons of icing sugar.
Invert cake, top with lemon glaze and enjoy!