Wednesday, 28 April 2010

Gluten Free Rhubarb and Cream Cheese Cake

Time to make some lovely orange and rhubarb crumble.
This juicy and pink but slightly sour vegetable is so wonderfully versatile.

You can use it in creamy deserts, dairy-free cakes, smoothies, with porridge or fish or even raw.

Like a stick of natural sherbet lemon, rhubarb is beautifully refreshing and adds such zest to a meal that a little culinary imagination will go a long long way.

Here’s another rhubarb suggestion: a delicious recipe for a very easy Gluten Free Rhubarb and Cream Cheese Cake

Fresh organic rhubarb

1 box of gluten free vanilla sponge cake mix

4 oz melted butter

2 eggs

8 oz mascarpone or full-fat cream cheese

5 stalks chopped rhubarb

3 tbs caster sugar

2 tbs water

icing sugar for dusting

(all ingredients are available from us at goodness direct)

1. Pre-heat oven to 180°C

2. Stir the butter, eggs and cake mix into a stiff paste. Press the mixture into the bottom of a spring-form cake tin.

3. Blend the icing sugar and cream cheese with a fork. Apply onto the top of the cake mix. Use a spatula spread out from the centre, making the sweet mixture a little thicker in the middle and thinner at the edges.

4. Place in oven a for 40 minutes or until the top is turning golden. Test that the cake does not wobble when you shake it. There should be a shallow dip in the centre of the top of the cake. Leave to cool.

5. When the cake has cooled you can add the rhubarb. Simmer the rhubarb, caster sugar and water together (for best results avoid using an aluminium pan) so that the rhubarb is soft and coming apart. Spoon the rhubarb into the shallow area on top of the cake and sprinkle with icing sugar.

6. Serve immediately.

Source: Goodness Direct

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