Flourless Strawberry Rhubarb Cake with Ginger Rhubarb Compote

Rhubarb is here for such a short while in the spring and such a treat. Many may not be familiar with its sweet-tart flavor and if you're not, it's time to indulge! It's versatile and works for both savory and sweet recipes. Use your imagination and have fun! For a sure bet, try this Flourless Strawberry Rhubarb Cake. Strawberries and rhubarb always make great dance partners!  The base is almond and hazelnut flour so it's naturally gluten free too for those who need alternatives to gluten-based nourishment. Enjoy!

Serves 8-10

Ingredients:

125g rhubarb, medium dice
200g almond meal
50g hazelnut meal
1 teaspoon baking powder
½ teaspoon sea salt
125g soft butter
100g superfine unrefined sugar
1 teaspoon pure vanilla extract
finely grated zest of 1 medium Meyer lemon
4 free-range eggs, at room temperature
125g strawberries, quartered

 Method:

Preheat oven 350F. Grease and line the base and sides of a 9-inch cake pan with parchment paper.

Combine the rhubarb, almond meal and hazelnut meal in a large bowl, tossing gently to coat the rhubarb.

In the bowl of a stand mixer, combine softened butter and sugar. Beat with paddle attachment until light and add vanilla and zest continuing until they are incorporated.
Next, add one egg at a time, beating well between each addition.
Finally, add the wet mixture to the almond meal and stir to combine. Gently fold in the strawberries. Pour into the cake pan, smoothing the top with a spatula and bake for 60 minutes or until golden and a skewer comes out clean.
Remove from the oven and set aside for 15 minutes, allowing it a chance to cool before removing the tin and transferring to a wire rack to cool. Serve rhubarb compote.

Adapted from: The First Mess

Rhubarb Compote

Ingredients:

700g rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
100g organic sugar
2 Tablespoons fresh Meyer lemon juice
1 piece (1 inch) fresh peeled ginger, finely grated

Method:

Stir together rhubarb, sugar and lemon juice in a small saucepan (no heat); let stand until rhubarb releases some liquid, about 10 minutes.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

Add ginger and let sauce cool completely before serving over Flourless Strawberry Rhubarb Cake.


Annette Shafer
Annette Shafer

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