Rhubarb pie – The highlight during the rhubarb season
I love rhubarb but I often don’t know how to prepare it myself. However, I am very happy with this recipe for a gluten-free rhubarb cake. It’s really simple and quick to prepare with just a few simple steps.
Rhubarb can be eaten in many forms. I like it best as a rhubarb cake, as a rhubarb crumble, as a sorbet in various fruit combinations or as a syrup in a lemonade or a cocktail.
The rhubarb season is roughly from April to June. Depending on the weather and warmth, it can move forward or back a few weeks. Rhubarb is usually available at the same time as strawberries and asparagus. Therefore, there are often recipes of rhubarb in combination with strawberries. I love this mixture too, but sometimes I find that you only taste the strawberries. That’s why this recipe is only with rhubarb, to get the full flavour.
Rhubarb contains oxalic acid – what do I need to be aware of?
With rhubarb, however, you have to be careful not to eat too much of it, as it contains oxalic acid. 5 g of oxalic acid can be fatal for an adult. About 0.5 g of oxalic acid is contained in 100 g of rhubarb. Therefore, rhubarb should always be washed and peeled thoroughly and never eaten raw. If you stick to this, there is no need to worry. When heated and peeled, the oxalic acid content is lower. It is also easier to digest if you eat rhubarb with dairy products, as the milk binds some of the oxalic acid. Red stalks also contain less oxalic acid than green stalks. In addition, you should not eat rhubarb after 24 June, as this rhubarb will have too high an oxalic acid content.
- 1 kg rhubarb
- 250 g lactose-free butter (soft)
- 250 g sugar
- 1 packet vanilla sugar
- 1 pinch of salt
- 4 eggs
- 250 g gluten-free flour
- 75 g cornflour
- 2 tsp baking powder
- Preheat the oven to 200°C.
- Peel the rhubarb, wash it thoroughly and cut it into small pieces (approx. 1-2 cm wide).
- beat the lactose-free butter with the sugar, vanilla sugar and a pinch of salt and after about 4 minutes, while continuing to stir, beat in an egg every minute. Of course, it's easier if you have a food processor.
- Mix the gluten-free flour with the baking powder and cornflour and then add to the sugar-butter-egg mixture.
- Prepare the baking tray. If you have a fruit cake tray (with a slightly higher edge), this is perfect. Otherwise, you can use a large baking dish or a normal baking tray. I always take some butter and go over the bottom to stick the baking paper. I also grease the edge with butter. Then I pour the dough into the tin or onto the baking tray and spread it evenly. As a final step, I spread the rhubarb pieces over the dough.
- Bake the cake in the oven for about 35 minutes.
Thanks for trying my recipe! Yours, Nele from travel + free ♥️