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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Applesauce Cake (Yes, of course, it’s Gluten-Free & Dairy-Free!)

GF Applesauce Cake

Gluten-Free Applesauce Cake

adapted from:
http://www.healthyseasonalrecipes.com/blog-table-of-contents/699-gluten-free-applesauce-snack-cake.html
and
http://glutenfreeislife.wordpress.com/2008/10/01/applesauce-cake-stress/

First made on September 26, 2012

Makes: 15 servings.
Active Time: 20-30 minutes.
Total Time: 1 hour 30 minutes.

Ingredients

  • 2 eggs
  • Zest from 1 orange or lemon
  • 2 cups unsweetened applesauce, preferably homemade
  • 1/3 cup honey
  • 1/3 cup canola oil
  • 2 cups brown rice flour blend
  • 1 teaspoon guar gum
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F.  Grease a large bundt or tube pan and sprinkle with a dusting of rice flour.
  2. Puree eggs, zest, applesauce, honey and oil in a blender or food processor.
  3. Whisk flour, guar gum, baking powder, baking soda, salt, and spices in a large bowl.
  4. Add the wet ingredients to the dry ingredients. Stir gently until combined. Add raisins and walnuts. Stir to combine.
  5. Spread batter into the prepared pan and smooth to make sure there are no air pockets.
  6. Transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 45 to 50 minutes.
  7. Let cool in pan 10 minutes before turning out onto a cooling rack.

Note

This cake turned out a bit “denser” than I would like.  Next time I will try to make something more like my Carrot Cake—moister, sweeter, spicier.  Still, this was definitely edible.

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