Gluten free rhubarb traybake

    Gluten free rhubarb traybake

    3saves
    1hr10min


    3 people made this

    About this recipe: A delicious gluten free rhubarb dessert. Serve with whipped cream, ice cream or just plain.

    Ingredients
    Serves: 12 

    • For the base
    • 160g white rice flour
    • 170g butter
    • 60g icing sugar
    • 35g potato starch
    • 35g tapioca flour
    • For the topping
    • 365g finely chopped rhubarb
    • 450g caster sugar
    • 3 eggs, well beaten
    • 55g white rice flour
    • 1 teaspoon salt

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix 160g rice flour, butter, icing sugar, potato starch and tapioca flour together in a bowl until crumbly and evenly combined; press the dough into a 23 x 33cm baking tray or ceramic dish.
    3. Bake in the preheated oven for about 18-20 minutes.
    4. Mix rhubarb, caster sugar, eggs, 55g rice flour and salt together in a bowl; spoon over the base.
    5. Bake in the oven until topping is bubbling, about 35 minutes.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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