GFCF Rhubarb Cake

Andy asked me yesterday if I could make a rhubarb cake. What a wonderful idea. Rhubarb is in season right now. I've never made a rhubarb cake before so I started tinkering and it came out so delicious!




GFCF Rhubarb Cake

Ingredients:
½ cup Margarine (I used Earth Balance Buttery Spread)
1 ½ cups Organic Raw Sugar (you could use brown sugar)
1 Egg, Beaten1 teaspoon Vanilla
1/8 teaspoon salt1 cup milk substitute (I used Dari Free)
2 cups GF Flour Blend (I used Bob’s Red Mill GF Mix)
½ teaspoon Xanthan Gum1 teaspoon Baking Soda
3 cups Rhubarb
½ cup Organic Raw Sugar
½ teaspoon Cinnamon

Procedure:
Slice the rhubarb into 1/4" slices. Cream the margarine and 1 ½ cups sugar; add the egg, vanilla and salt; mix well. Add the milk substitute, flour, xanthan gum and soda; mix well. Stir in the rhubarb. Pour the batter into a well-greased "9x13" cake pan. Mix together ½ cup sugar and 1/2 teaspoon cinnamon; distribute this mixture evenly over the unbaked cake batter. Bake for about 45 minutes in a 350 degree oven.