Simple Gluten-Free Rhubarb Cake with Streusel Topping
Ingredients
Streusel topping
- 150 g gluten-free flour blend
- 100 g sugar
- 1 pinch cinnamon
- 1 pinch salt
- 75 g butter
Cake batter
- 500 g fresh rhubarb
- 3 large eggs
- 175 g sugar
- 1 packet vanilla sugar
- 1 teaspoon lemon zest
- 280 g gluten-free flour blend
- 1 teaspoon baking powder
- 125 g crème fraîche
- 80 g melted butter
Pan preparation
- butter or oil for greasing
- gluten-free flour blend for dusting
For serving
- powdered sugar for dusting
Preparation
Grease a 26 cm springform pan and dust with gluten-free flour
Preheat the oven to 180°C conventional (160°C fan)
Wash, dry, and cut the fresh rhubarb into 1 cm pieces
For the streusel, mix the gluten-free flour blend, sugar, cinnamon, and salt in a bowl
Add the butter in pieces and rub the ingredients between your hands until streusel forms
Set aside
Beat eggs and sugar on high speed until pale and creamy, then mix in vanilla sugar and lemon zest
Sift the flour blend and baking powder over the batter and mix in
Mix in the crème fraîche
Melt the butter in a small pot and mix into the batter
Pour the batter into the springform pan and place the rhubarb pieces on top
Bake the cake in the preheated oven for about 25 minutes until partially baked
Spread the streusel topping over the cake and bake for another 20 minutes until done
Let the cake cool completely on a wire rack
Dust with powdered sugar before serving
Notes
The cake yields about 12 servings and stays fresh for at least 3 days at room temperature when stored airtight
