Name: Rhubarb Almond Cake {Gluten Free}
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 2 eggs; 1/4 cup (2 oz.) butter, melted; 1/4 cup plain nonfat yogurt; 1 teaspoon vanilla extract; 1 cup sugar; 5 oz. (about 1 1/2 cups) almond meal (ground almonds); 6 Tablespoons gluten free rice flour; 1 teaspoon gluten free baking powder; 1/2 teaspoon salt; 2 cups chopped rhubarb; 2 Tablespoons sliced almonds; About 2 Tablespoons raw (turbinado) sugar

Ingredients

Scale

2 eggs
1/4 cup (2 oz.) butter, melted
1/4 cup plain nonfat yogurt
1 teaspoon vanilla extract
1 cup sugar
5 oz. (about 1 1/2 cups) almond meal (ground almonds)
6 Tablespoons gluten free rice flour
1 teaspoon gluten free baking powder
1/2 teaspoon salt
2 cups chopped rhubarb
2 Tablespoons sliced almonds
About 2 Tablespoons raw (turbinado) sugar

Instructions

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.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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