Rhubarb Cake

Rhubarb Cake, the gluten-free, dairy-free version

Rhubarb Cake

The original version of this recipe was thought to be a “DeWitt Family Recipe”; but turned out to be an “extended-family recipe”. It was written down by Ruth Smith, my Uncle Dick Dailey’s mother and then passed from my Aunt Rosemary (DeWitt) Dailey to my mother Dolores (Chioccarello) DeWitt. To make it truly inter-generational, I added a touch of my own—walnuts in the topping. Now I’ve revised it to be gluten-free / dairy-free / corn-free. The original made a 9″ x 13″ cake, which is usually too much for just me, so I’ve listed the ingredients for a 9″x9″ version as well.

Ingredients

9″x13″ pan Ingredient 9″x9″ pan
2 cups gluten-free flour blend (see below) 1-1/2 cups
2 teaspoons guar gum 1-1/2 teaspoons
1-1/4 teaspoons baking soda 1 teaspoon
1/2 teaspoon cream of tartar 1/2 teaspoon
1/2 teaspoon salt 1/2 teaspoon
1-1/2 cup brown sugar, packed 1 cup
1/2 cup shortening 6 Tablespoons
2 eggs 1
1 cup coconut milk (diluted 1/2 coconut milk 1/2 water) 3/4 cup
2-3 cups raw rhubarb cut in small pieces 1-1/2 to 2 cups
Topping    
1/2 cup gluten-free flour blend 6 Tablespoons
1/4 teaspoon guar gum 1/4 teaspoon
1/3 cup brown sugar 4 Tablespoons
3/4 teaspoon cinnamon 1/2 teaspoon
2 Tablespoons shortening (softened) 1-1/2 Tablespoons
1/2 cup chopped walnuts (optional) 1/3 cup

Directions

  1. Preheat the oven to 350°. Grease pan. (I also add some parchment paper and then grease that, but it’s not essential.)
  2. In a medium bowl, whisk together the dry ingredients (flour, guar gum, baking soda, cream of tartar, salt). Set aside.
  3. In a small bowl, stir together topping ingredients (flour, guar gum, brown sugar, cinnamon, shortening & nuts). Set aside.
  4. In a large mixing bowl, cream together the shortening and brown sugar. Add egg(s).
  5. Measure out the coconut milk.
  6. To the shortening/sugar mixture, gradually add the dry ingredients alternately with the coconut milk. Mix on low until combined, then for 2-3 minutes on medium speed.
  7. Fold in the rhubarb.
  8. Spread batter into prepared pan. Sprinkle the topping mixture over the batter.
  9. Bake for 40 minutes at 350°F. Cool on a rack.

Enjoy!

NOTE

The Gluten-Free Flour Blend I use most often is from Authentic Foods. It is a blend of superfine brown rice flour (which you can buy separately from Authentic Foods), potato starch, and tapioca starch. If you want to blend your own, the proportions (to make 3 cups) are:

  • 2 cups superfine brown rice flour
  • 2/3 cup potato starch (NOT potato flour)
  • 1/3 cup tapioca starch

Copyright © 2014, Lucinda DeWitt

 

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  1. Pingback: Apple Cake | Highly Sensitive Girl

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