#rhubarbdelight

[snowii17]

These gluten-free rhubarb financiers made with chestnut flour are delicious. They're the ideal combination of nutty and tangy flavors for a cozy treat.

Ingredients: 1 cup chestnut flour. 1/2 cup almond flour. 1/2 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 4 egg whites. 1 teaspoon vanilla extract. 1/2 cup fresh rhubarb, diced.

Instructions: Preheat the oven to 350F 175C and grease a financier mold. In a bowl, combine the chestnut flour, almond flour, powdered sugar, and salt. Add the melted butter to the dry ingredients and mix well. In a separate bowl, whisk the egg whites until frothy but not stiff. Gently fold the egg whites into the flour and butter mixture. Stir in the vanilla extract. Gently fold in the diced rhubarb. Spoon the batter into the prepared mold, filling each cavity about 2/3 full. Bake in the preheated oven for about 18-20 minutes or until the financiers are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let the financiers cool in the mold for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired. Enjoy these delightful rhubarb financiers with a cup of tea or coffee!

Prep Time: 15 minutes

Cook Time: 20 minutes

mango landin

[gentuccabini]

Tyriene Amey

[neilflamingoart]

This gluten-free upside-down rhubarb cake is a delicious and moist dessert that showcases the tartness of rhubarb beautifully. The caramelized rhubarb on top makes it a sweet and tangy treat that's perfect for any occasion.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 1/2 cups chopped rhubarb. 1/2 cup granulated sugar. 1/4 cup unsalted butter. 1/4 cup brown sugar. 2 large eggs. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. Zest of 1 lemon.

Instructions: Preheat your oven to 350F 175C. In a saucepan, melt the unsalted butter and brown sugar over medium heat. Stir until the sugar has dissolved and the mixture is smooth. Pour this caramel mixture into the bottom of a greased 9-inch round cake pan. Sprinkle the chopped rhubarb evenly over the caramel layer. In a mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and lemon zest. Pour the wet ingredients into the dry ingredients and stir until well combined. Carefully pour the batter over the rhubarb layer in the cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes. Place a serving platter upside down over the cake pan and carefully flip the pan over to release the cake onto the platter. Be cautious as the caramel may be hot. Serve your gluten-free upside-down rhubarb cake warm, and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Texas State Shuffleboard Association

[grindavikbydaylight]

This gluten-free upside-down rhubarb cake is a delicious and moist dessert that showcases the tartness of rhubarb beautifully. The caramelized rhubarb on top makes it a sweet and tangy treat that's perfect for any occasion.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 1/2 cups chopped rhubarb. 1/2 cup granulated sugar. 1/4 cup unsalted butter. 1/4 cup brown sugar. 2 large eggs. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. Zest of 1 lemon.

Instructions: Preheat your oven to 350F 175C. In a saucepan, melt the unsalted butter and brown sugar over medium heat. Stir until the sugar has dissolved and the mixture is smooth. Pour this caramel mixture into the bottom of a greased 9-inch round cake pan. Sprinkle the chopped rhubarb evenly over the caramel layer. In a mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and lemon zest. Pour the wet ingredients into the dry ingredients and stir until well combined. Carefully pour the batter over the rhubarb layer in the cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes. Place a serving platter upside down over the cake pan and carefully flip the pan over to release the cake onto the platter. Be cautious as the caramel may be hot. Serve your gluten-free upside-down rhubarb cake warm, and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Texas State Shuffleboard Association

[fortracyhyde]

This gluten-free upside-down rhubarb cake is a delicious and moist dessert that showcases the tartness of rhubarb beautifully. The caramelized rhubarb on top makes it a sweet and tangy treat that's perfect for any occasion.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 1/2 cups chopped rhubarb. 1/2 cup granulated sugar. 1/4 cup unsalted butter. 1/4 cup brown sugar. 2 large eggs. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. Zest of 1 lemon.

Instructions: Preheat your oven to 350F 175C. In a saucepan, melt the unsalted butter and brown sugar over medium heat. Stir until the sugar has dissolved and the mixture is smooth. Pour this caramel mixture into the bottom of a greased 9-inch round cake pan. Sprinkle the chopped rhubarb evenly over the caramel layer. In a mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and lemon zest. Pour the wet ingredients into the dry ingredients and stir until well combined. Carefully pour the batter over the rhubarb layer in the cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes. Place a serving platter upside down over the cake pan and carefully flip the pan over to release the cake onto the platter. Be cautious as the caramel may be hot. Serve your gluten-free upside-down rhubarb cake warm, and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Texas State Shuffleboard Association