Gluten Free Mini Rhubarb and Almond Loaves
Updated: May 20
When I had my cafe I used to make this gluten free and dairy free version in mini loaves and it was extremely popular. My sister gave me some rhubarb from her garden this week and had to make this recipe again.
It is an oil based cake and is really light and really tastes delicious.
Start by lining 12 mini loaf tins or use 12 muffin cases in a muffin tin. I use the cardboard mini loaf cases then line them so I can use again but you can bake straight into the cardboard ones.
You need to get air into the cake and this is done by whisking the wet ingredients until it turns light in colour and thickens slightly.
Then adding the dry ingredients by folding in gently.
Finally the chopped rhubarb is added by folding in too. This will result in a lovely light mini loaf cakes.
Divide the batter between the 12 cases and sprinkle flaked almonds on the top and bake!
225g Caster Sugar
4 Large eggs
240ml Sunflower oil
1 tsp Almond essence
240g Gluten Free Self Raising Flour
1 tsp Gluten Free Baking powder
50g Ground almonds
3-4 sticks of rhubarb (cut into 2cm pieces)
2 tbsp Flaked almonds
Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.
Line 12 mini loaf tins or use 12 muffin cases in a muffin tin.
Whisk the sugar, eggs, oil and almond essence until light and fluffy.
Add flour, baking powder and ground almonds and fold until all the flour is combined.
Fold in the rhubarb and divide into the loaf tins and sprinkle on the flaked almonds.
Bake in the oven for 35-40 minutes or until cake tester comes out clean.
Sarah’s extra slice......
Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have lovely light and fluffy loaves.
Dr Oetker baking powder is Gluten Free.
I used cardboard mini loaf cases then put coloured liners inside and reuse the cases. You can make them directly in the loaf cases if you want.
You can also use muffin cases and they will look just as good!
My cake tester is by Jamie Oliver.
It is worth getting a decent almond essence so the taste is not too artificial.