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Gluten Free, Dairy Free Rhubarb Cake



0 portion(s)

  • 50 g brown rice
  • 50 g basmati rice
  • 75 g buckwheat
  • 50 g Coconut Flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 60 g Pure Maple Syrup
  • 2 eggs
  • 180 g Almond milk
  • 225 g rhubarb, cut into 2cm chunks
  • 2-3 Extra Pure Maple Syrup

Recipe's preparation

  1. Preheat oven to 180° (160° Fan Forced).  Grease a 20cm square cake tin and line with baking paper.


  2. Mill Brown Rice, Basmati Rice and Buckwheat sp9/1 min.

  3. Add Coconut Flour and mix sp8/4 secs.

  4. Add Baking Powder, Pure Maple Syrup, Eggs and Almond Milk and mix sp4/5 secs.  Scrape sides and mix again sp4/5 secs.

  5. Spoon into cake tin and sprinkle rhubarb on top.  Sprinkle over extra Pure Maple Syrup.

  6. Bake for 30-40 mins until firm and the rhubarb is tender.  Cool in the tin for 10 mins and then place on a wire rack to cool.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • 87 calories per slice

    Submitted by CocoChanel on 25. June 2013 - 16:31.

    87 calories per slice tmrc_emoticons.)

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