Gluten-Free Strawberry-Rhubarb Cake
The sweetness of strawberry melded together with the tartness of rhubarb makes for a truly delightful and tasty indulgence. This one requires some preparation work, but the results will be worth it!
Ingredients
- 1 cup oil
- 1/4 cup water
- 3 large eggs
- 2 1/3 cups sugar
- 1 1/2 cup pureed strawberry
- 1 1/2 cups diced rhubarb
- 3 cups Mehl's Gluten-Free All-Purpose Flour
- 4 tsp baking powder
Instructions
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Preheat oven to 365 degrees Fahrenheit
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Add all ingredients to mixing bowl. Mix at low speed until ingredients start to blend.
Increase speed to medium-low and mix for three to five minutes until batter turns nice and creamy
For Cakes
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Spray two 8" x 8" or one 13" x 9" pan. Divide batter evenly into pans.
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Bake for 30 - 45 minutes (9" x 13" will take significantly longer). Use the toothpick test to verify whether done or not.
Toothpick (or knife) should come out clean with no dough sticking to it when done)
For Cupcakes
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Scoop dough into cups until between 1/2 to 2/3 full.
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Bake for 15 minutes for mini cupcakes, and about 26 to 30 minutes for Texas Jumbo sized cupcakes.
Use the toothpick test to verify whether done or not.