Gluten-Free Rhubarb, Lemon and Almond Cake

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

This recipe can easily be made dairy-free, simply by using dairy-free margarine in place of the butter. I used brown rice flour, but feel free to use white rice flour. Serves 6 to 8

4 eggs

⅔ cup (145g) caster sugar

125g extra soft butter, or dairy-free margarine

2 ¾ cups (300g) almond meal (ground almonds)

⅓ cup (40g) fine brown rice flour

1 tsp gluten-free baking powder

Zest of 1 lemon

4 stalks of rhubarb (approx 150 g)

2 teaspoons caster sugar, extra

gluten-free icing (powdered) sugar for dusting

Directions at mydarlinglemonthyme.com

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