A gluten-free sweet treat!
While rhubarb often makes people think of springtime, it’s a delicious and nutritious fruit that can be enjoyed year round as it freezes so well. For this not-too-sweet cake which is ideal for brunch or as a dessert, you’ll need to purchase about 1 1/4 pounds (567 g) of rhubarb, which equates to about 4 large or 8 small stalks. Use purchased almond flour or grind your own in a food processor or powerful blender – you’ll need just over a cup of blanched whole almonds to make the required amount of flour. If you love rhubarb as much as I do, this roundup of sweet and savoury rhubarb recipes might also be appealing.
- 1/4 cup (57 g) butter
- 4 cups (450 g) chopped fresh or frozen rhubarb, in 1/2 inch (1.25 cm) pieces
- 2 tablespoons (12 g) grated fresh gingerroot
- 3/4 cup (150 g) brown sugar
- 1 tablespoon (15 mL) freshly squeezed lemon juice (zest lemon before juicing)
- 2 teaspoons (10 mL) vanilla extract, divided
- pinch salt
- 4 eggs, separated
- 1/2 cup (100 g) white sugar, divided
- zest from one lemon
- 1/4 teaspoon (.7 g) ground cardamom or ground ginger
- 1 1/2 cups (144 g) finely ground almond flour
- Pinch salt
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (5 mL) white or cider vinegar
- Pinch salt
- Icing sugar for dusting
- Preheat oven to 375F.
- Over medium heat, place butter in a well-seasoned, 9 or 10 inch (22.5 or 25 cm) cast iron skillet or oven-safe non-stick skillet. Once butter has melted, brush it up onto the sides of the pan. Add rhubarb, gingerroot, brown sugar, lemon juice, 1 teaspoon of the vanilla and a pinch of salt. Cook, stirring, for 2 minutes, until well blended and sugar has dissolved. Remove pan from heat.
- In a medium bowl, whisk egg yolks with 1/4 cup of the sugar, lemon zest and cardamom until creamy. Set aside.
- In a small bowl, whisk almond flour, a pinch of salt, and baking powder until combined.
- Add flour mixture to egg mixture and stir to incorporate. You will have a very thick heavy batter at this point.
- In a stand mixer or with an electric hand mixer, whip egg whites on medium high speed. Once they begin to turn white, add the vinegar and a pinch of salt. Continue to whip until soft peaks have formed, then add remaining 1/4 cup sugar a tablespoon at a time, whipping until stiff peaks form. Turn speed to down to medium low and slowly spoon the prepared almond flour batter into the egg whites, until it is all combined, scraping downs sides of bowl as necessary.
- Pour batter over rhubarb in the cast iron skillet and place into the preheated oven. Let bake for 30 minutes or until a skewer inserted into the middle comes out clean.
- Remove pan from oven and place a large plate over the skillet. Carefully invert or flip it, tapping on the bottom of the skillet as needed to get cake to release from pan. Let cool for 5 minutes before serving.
- Dust slices with icing sugar and serve with vanilla ice cream, if desired.
- Leftovers are particularly delightful for breakfast.