Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Gluten-Free Rhubarb, Lemon and Almond Cake

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.35

$1.35 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 spring,mother's day,vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly dessert
spoonacular Score:27%

Spoonacular Score: 27%

 

Gluten-Free Rhubarb, Lemon and Almond Cake could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe serves 8. One serving contains 439 calories, 13g of protein, and 33g of fat. For $1.35 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive dessert for Mother's Day. A mixture of almond meal, castor sugar, dairy-free margarine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 4 foodies and cooks. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. Try Rhubarb Almond Cake {Gluten Free}, Gluten Free Lemon, Almond And Polenta Cake, and Gluten-free lemon polentan almond cake for similar recipes.

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
4
4  eggs
eggs
0.33 cup
0.33 cup sugar
sugar
9 Tbsps
9 Tbsps dairy free margarine
dairy free margarine
3 cups
3 cups almond meal
almond meal
0.5 cup
0.5 cup rice flour
rice flour
1 tsp
1 tsp baking powder
baking powder
1
1  lemon zest
lemon zest
4 stalks
4 stalks rhubarb
rhubarb
2 tsps
2 tsps sugar
sugar
4  eggs
4
eggs
0.33 cup sugar
0.33 cup
sugar
9 Tbsps dairy free margarine
9 Tbsps
dairy free margarine
3 cups almond meal
3 cups
almond meal
0.5 cup rice flour
0.5 cup
rice flour
1 tsp baking powder
1 tsp
baking powder
1  lemon zest
1
lemon zest
4 stalks rhubarb
4 stalks
rhubarb
2 tsps sugar
2 tsps
sugar

Equipment

baking paper
baking paper
oven
oven
cake form
cake form
skewers
skewers
blender
blender
bowl
bowl
baking paper
baking paper
oven
oven
cake form
cake form
skewers
skewers
blender
blender
bowl
bowl


Instructions

Pre-heat the oven to 180 C/355 F. Grease a 25 cm/9 inch cake tin and line the bottom with a round of baking paper. Wash the rhubarb stalks, cut into 1 inch lengths and while still slightly damp from washing, in a small bowl combine with the 2tsp of extra castor sugar to coat and set aside. Beat the eggs and sugar using either a hand-held electric beater or a stand-up mixer for 5 minutes until very thick and pale in colour. Slowly beat in the soft butter, then beat for a further few minutes. A few small lumps of butter will remain, this is okay. Gently fold in the almond meal, rice flour, baking powder and lemon zest. Spoon the mixture into the cake tin. Dot the rhubarb pieces on top, gently pushing them down into the batter a little. Bake for 35-40 minutes until a skewer pushed into the centre of the cake comes out clean and the rhubarb is tender. Cool in the tin before serving dusted with icing sugar and softly whipped cream on the side. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.35
Ingredient
4 eggs
⅓ cups sugar
9 tablespoons dairy free margarine
3 cups almond meal
½ cups rice flour
1 teaspoon baking powder
1 lemon zest
4 stalks rhubarb
2 teaspoons sugar
Price
$0.96
$0.09
$0.90
$6.72
$0.34
$0.03
$0.50
$1.24
$0.01
$10.79

Nutritional Information

Quickview
439k Calories
12g Protein
33g Total Fat
27g Carbs
3% Health Score
Limit These
Calories
439k
22%

Fat
33g
51%

  Saturated Fat
4g
30%

Carbohydrates
27g
9%

  Sugar
11g
12%

Cholesterol
81mg
27%

Sodium
134mg
6%

Get Enough Of These
Protein
12g
25%

Vitamin E
3mg
22%

Fiber
5g
21%

Vitamin K
16µg
16%

Vitamin A
746IU
15%

Calcium
146mg
15%

Selenium
8µg
12%

Iron
2mg
12%

Phosphorus
92mg
9%

Manganese
0.18mg
9%

Vitamin B2
0.11mg
7%

Potassium
167mg
5%

Vitamin B5
0.44mg
4%

Vitamin B6
0.09mg
4%

Vitamin C
3mg
4%

Vitamin B12
0.2µg
3%

Folate
12µg
3%

Vitamin D
0.44µg
3%

Zinc
0.4mg
3%

Magnesium
9mg
2%

Vitamin B1
0.03mg
2%

Copper
0.04mg
2%

Vitamin B3
0.36mg
2%

covered percent of daily need

Related Recipes