Gluten-free pistachio and rhubarb cake

Moist and flavoursome, this pistachio and rhubarb cake uses gluten-free ingredients for a coeliac-friendly treat.

12

15m

Note: + Cooling time

1h 45m

Ingredients

  • 185g pkt pistachios
  • 9 Coles Australian Free Range Egg whites, lightly whisked
  • 270g butter, melted
  • 2 1/4 cup (360g) gluten-free icing sugar
  • 1 cup (135g) gluten-free plain flour
  • 2 tsp finely grated orange rind
  • 6-8 rhubarb stems, trimmed, cut into 5cm lengths
  • Gluten-free icing sugar, extra, to dust
  • Double thick cream, to serve

Method

STEP 1

Preheat oven to 160°C. Grease and line the base and side of a 20cm (base measurement) cake pan with baking paper.

STEP 2

Place the pistachios in a food processor or blender and blend or process until finely crushed.

STEP 3

Whisk the egg white, butter, crushed pistachio, icing sugar, sifted flour and orange rind in a large bowl. Pour the mixture into the prepared pan and smooth the surface. Top with the rhubarb.

STEP 4

Bake, covering with foil if necessary to prevent overbrowning, for 1 3/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool before turning onto a wire rack to cool completely.

STEP 5

Dust with the extra icing sugar and serve with cream.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.