gluten-free rhubarb, lemon and almond cake

Course Breakfast and Brunch

Ingredients in this Recipe

1 teaspoon baking powder
1/3 cup (50g) brown rice flour
125g extra soft butter, or dairy free margarine
2 3/4 cups (300g) ground almonds
2/3 cups caster sugar
4 eggs
4 stalks of rhubarb (approx 150g)
powdered sugar for dusting
the zest of 1 lemon

Recipe Preparation

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