Gluten Free Rhubarb Snack Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4 cups chopped (fine) rhubarb2 tablespoons Millet flour1 1/2 cups brown sugar, packed5 tablespoons Earth Balance natural buttery spread2 large eggs3/4 cup Silk Soy Milk2 teaspoons vanilla extract1 cup Millet flour1/2 cup Tapioca flour1/2 cup Coconut flour1/2 cup Brown rice flour1 teaspoon baking soda1 teaspoon cinnamon, ground1/2 teaspoon sea saltStreusel:1/4 cup brown sugar, packed1 teaspoon cinnamon, ground2 tablespoons Earth Balance natural buttery spread1/2 cup almond flour
Preheat oven to 375 F
In a large bowl, combine rhubarb and 2 tbsp millet flour; toss well to coat; set aside
In a large mixing bowl, place brown sugar and buttery spread; beat with mixer on medium speed until light and fluffy. Add eggs; one at a time, beating well after each addition. Add soy milk and vanilla; beat well until combined.
In a small bowl, whisk together the flours, baking soda, cinnamon, xanthan gum, and sea salt.
With the mixer on low speed, slowly add the dry ingredients.
Mix well. beat for one minute on medium speed.
Fold in the coated rhubarb.
Spoon batter into a 9 x 13 baking dish lined with parchment paper.
In a bowl, mix all of the streusel ingredients together with a mixing fork to make sure that the buttery spread is evenly distributed.
Sprinkle the streusel topping over the batter.
Bake at 375 F for 50 minutes; until a toothpick inserted in the middle comes out clean
Serving Size: 15 3-inch pieces
Number of Servings: 15
Recipe submitted by SparkPeople user MIDORI23.
In a large bowl, combine rhubarb and 2 tbsp millet flour; toss well to coat; set aside
In a large mixing bowl, place brown sugar and buttery spread; beat with mixer on medium speed until light and fluffy. Add eggs; one at a time, beating well after each addition. Add soy milk and vanilla; beat well until combined.
In a small bowl, whisk together the flours, baking soda, cinnamon, xanthan gum, and sea salt.
With the mixer on low speed, slowly add the dry ingredients.
Mix well. beat for one minute on medium speed.
Fold in the coated rhubarb.
Spoon batter into a 9 x 13 baking dish lined with parchment paper.
In a bowl, mix all of the streusel ingredients together with a mixing fork to make sure that the buttery spread is evenly distributed.
Sprinkle the streusel topping over the batter.
Bake at 375 F for 50 minutes; until a toothpick inserted in the middle comes out clean
Serving Size: 15 3-inch pieces
Number of Servings: 15
Recipe submitted by SparkPeople user MIDORI23.
Nutritional Info Amount Per Serving
- Calories: 270.1
- Total Fat: 8.9 g
- Cholesterol: 24.6 mg
- Sodium: 253.8 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 3.9 g
- Protein: 4.1 g
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