Summertime and the livin’ is easy . . . isn’t that what they say? The Professor and I have certainly enjoyed this gardening season – digging, yanking, pulling, mulching and planting these past several weeks. And we have bats!!! (Save the commentary; I’m aware I left myself wide open . . .) We hung a bat house two years ago and we finally have bats who think the new digs are pretty great – and we are beyond thrilled they are eating all those pesky mosquitos who seem to love me in particular – so welcome to the homestead, little guys.
We’ve been back in the kitchen a little more these past few weeks too; our friends at Jovial sent us some of their new gluten-free flours to play with and we’ve been having fun baking sandwich bread, pizza dough and a few summer cakes. What sets Jovial flours apart from others on the market, is that these are blended using ancient grains and no added starch – a first in gluten-free baking. All flours are milled in Italy in an allergen-free facility which means whatever you’re baking is safe – a big deal when it comes to food allergies. There are also four flour blends – two for baking pastry and two for baking breads; all have added gums so no need for any additional binders.
Our boxes arrived about the time our garden rhubarb was ready and luck, kismet good fortune – whatever you’d like to call it – the stars aligned and I caught this recipe from Deb of Smitten Kitchen fame; we could not have been happier with the way this cake turned out. In fact, we made two and shared both – everyone said if they didn’t know better, they’d swear it was a cake made with regular flour.
Disclaimer: This is not a sponsored post; however, Jovial graciously sent us boxes of their new flours to bake with. As always, all opinions are my own.
NOTES: The only change I made to Deb’s original cake is the swap of gluten-free flour and the use of kefir in lieu of sour cream – everything else is the same. You’ll need to head over to Deb’s page for the instructions for putting the cake together.
GLUTEN-FREE RHUBARB SNACKING CAKE
Makes one 9×13 cake
INGREDIENTS FOR THE CAKE:
- 565 grams rhubarb (about 1-1/5 pounds) trimmed and cut into 1/2-inch lengths on the diagonal
- 265 grams (1-1/3 cups) granulated sugar, divided
- 1 Tablespoon lemon juice (zest before you cut it)
- 1 stick unsalted butter, softened (4 ounces or 115 grams)
- 1/2 teaspoon finely grated lemon zest (see above)
- 2 large eggs
- 187 grams Jovial Gluten-free Pastry flour #4
- 1 teaspoon baking powder
- ¾ teaspoon table salt
- ¼ teaspoon ground ginger
- 80 grams (1/3 cup) kefir
FOR THE CRUMB:
- 140 grams (1 cup) Jovial Gluten-free #4 Pastry flour
- 50 (¼ cup) light brown sugar
- 1/8 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted (½ stick)
METHOD: Please click here