Gluten Free Rhubarb and Almond Cake
  • 85g unsalted butter
  • ¼ tsp salt
  • 1 tsp almond extract
  • 125ml milk
  • 1 egg
  • 100g caster sugar, plus more for sprinkling
  • 60g ground almonds
  • 125g rice flour
  • 1 ½ tsp baking powder (ensure your baking powder is from a gluten free brand, I use Dove’s Farm)
  • 200g rhubarb
  • Blanched almonds to finish
  1. Preheat the oven to 200oc/180oc fan and place a 23cm fluted tart tin (or similar sized round cake tin, preferably springform) on a baking tray.
  2. In a large saucepan, melt the butter then set to one side to cool slightly. Using a pastry brush, paint the insides of the cake or tart tin with a little of the butter to ensure the cake comes out clean.
  3. To the saucepan add the salt, almond extract and the milk and stir together. Add the egg, ground almonds and sugar and mix again until well combined. Fold in the rice flour and baking powder then pour into the prepared tin.
  4. Wash and cut the rhubarb into stalks around 10cm long, cutting any thick pieces in half then arrange in a circle on top of the cake batter. Scatter blanched almonds around the edge of the cake then sprinkle caster sugar over the cake to balance the rhubarb’s sourness.
  5. Bake in the oven for around 40 to 50 minutes until a skewer inserted in the middle comes out clean, taking care not to pierce through the fruit. Remove from the oven and leave the cake to cool in the tin. Once ready to serve, carefully remove the cake from the tin and serve in thick wedges. The cake is best eaten the day it is made.
Recipe by Victoria Sponge Pease Pudding at