Recipe Gluten-free pistachio and rhubarb cake : Easy, Special and Delicious

Recipe Gluten-free pistachio and rhubarb cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Gluten-free pistachio and rhubarb cake. This Recipe Gluten-free pistachio and rhubarb cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Gluten-free pistachio and rhubarb cake was necessary 15m, cook 1h 45m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Gluten-free pistachio and rhubarb cake

This gluten-free pistachio and rhubarb cake is the perfect afternoon tea delight.

9 Ingredients

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  185g pkt pistachios
  
  
  


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  9 Coles Australian Free Range Egg whites, lightly whisked
  
  
  


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  270g butter, melted
  
  
  


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  2 1/4 cup (360g) gluten-free icing sugar
  
  
  


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  1 cup (135g) gluten-free plain flour
  
  
  


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  2 tsp finely grated orange rind
  
  
  


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  6-8 rhubarb stems, trimmed, cut into 5cm lengths
  
  
  


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  Gluten-free icing sugar, extra, to dust
  
  
  


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  Double thick cream, to serve
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160C. Grease and line base and side of a 20cm (base measurement) cake pan with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Place the pistachios in a food processor or blender and blend or process until finely crushed.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  Step 5
  
  
  
  
  Dust with the extra icing sugar and serve with cream.
  
  
  

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