Gluten and dairy free rhubarb cake.
Sugar – 65g
Eggs – 2
Vanilla essence – 1/2tsp
GF flour blend (with xanthan gum) – 100g
Baking powder – 1/4tsp
Rhubarb (peeled and chopped) – 200g
Beat the eggs with the sugar until fluffy and pale (ribbon stage). Add the vanilla essence and sift in the flour and baking powder, fold to mix. Then fold in the rhubarb and fill the muffin tray cases. To get an equal amount in each case, weigh the mixture (minus the weight of the bowl), and divide it by 12. Write down the sequence of the total weight – the total weight divided by 12 eg(-39) (476, 437, 398, 359, 320, 281, 242, 203, 164, 125, 86, 47). Then keep the mixture on the scales and take out the amount you need to get to the next number in the sequence.
Bake at 180 C for 20 minutes.