Gluten Free Rhubarb Snack Cake
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Gluten Free Rhubarb Snack Cake calories by ingredient
Number of Servings: 15
Ingredients
-
4 cups chopped (fine) rhubarb
2 tablespoons Millet flour
1 1/2 cups brown sugar, packed
5 tablespoons Earth Balance natural buttery spread
2 large eggs
3/4 cup Silk Soy Milk
2 teaspoons vanilla extract
1 cup Millet flour
1/2 cup Tapioca flour
1/2 cup Coconut flour
1/2 cup Brown rice flour
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1/2 teaspoon sea salt
Streusel:
1/4 cup brown sugar, packed
1 teaspoon cinnamon, ground
2 tablespoons Earth Balance natural buttery spread
1/2 cup almond flour
Directions
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.