Rhubarb is a wonderful low FODMAP vegetable to use in baking recipes. In fact, I’ve used it several times to make desserts such as …
Serve with lactose-free cream, ice-cream.
Ingredients for the cake base:
100g butter (or non-dairy version)
The zest of 1 orange
1 tsp vanilla extract
150ml of lactose-free yoghurt (or non-dairy yoghurt)
200g self-raising gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
1 tsp baking powder
1 tsp xanthan gum
Ingredients for the rhubarb filling:
260g fresh rhubarb (chopped into small chunks)
Ingredients for the crumble topping:
170g gluten-free plain flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
50g gluten-free oats
70g caster sugar
1 tsp dried ground ginger
80g butter (or non-dairy version)
Preheat your oven to 180C/160 Fan/350F/Gas Mark 5 and line a large cake tin with greaseproof paper. (Or make life simple for yourself and do as I do and use these pre-prepared cake tin liners. They’re so convenient!)
Make the rhubarb filling by mixing the chopped rhubarb with the sugar. Leave to one side.
Make the crumble topping by rubbing the butter into the topping ingredients until it looks like fine sand. Leave to one side.
Make the cake base by putting the butter, sugar and orange zest in a mixing bowl and whisk until fluffy. Add the eggs, yoghurt and vanilla and whisk again until combined.
Add the flour, baking powder and xanthan gum and whisk until combined.
Pour the cake batter into the greaseproof paper-lined cake tin and scatter the rhubarb filling on top.
Put the crumble topping on top of the rhubarb and spread it out evenly.
Bake for around 1 hour or until a skewer pushed into the centre comes out clean.
Leave to cool and then serve with lactose-free cream or ice-cream.
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