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Gluten-free pistachio and rhubarb cake
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Delicious gluten-free pistachio and rhubarb cake for a delightful afternoon treat.
Ingredients:
  • 185g pkt pistachios
  • 9 Free Range Egg whites, lightly whisked
  • 270g butter, melted
  • 360g icing sugar
  • 135g plain flour
  • 2 tsp finely grated orange rind
  • 6-8 rhubarb stems, trimmed, cut into 5cm lengths
  • Gluten-free icing sugar, extra, to dust
  • Double thick cream, to serve
Instructions:
  • Preheat your oven to 160C while generously greasing and lining a 20cm cake pan with parchment paper.
  • Finely crush the pistachios in a food processor or blender.
  • Combine egg white, butter, crushed pistachio, icing sugar, sifted flour, and orange rind in a large bowl, whisk until smooth. Transfer the mixture to the pan, spread evenly, and arrange the rhubarb on top.
  • Bake for 1 3/4 hours, or until a skewer inserted in the center comes out clean. Let it sit in the pan for 10 minutes before transferring to a wire rack to cool completely. Cover with foil while baking if needed to prevent over-browning.
  • Sprinkle with additional icing sugar and enjoy with a dollop of cream.

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