Gluten-free Crab Buttercake
Gluten-free Crab Buttercake
Doses
12
kplCooking time
40
minutesIngredients
- To rent
50 g butter / margarine
1 dl brown sugar
5 dl chopped rhubarb
- Dough
150 g butter / margarine
1,5-2 dl sugar
2 eggs
2,5 dl Virtasalmi's Grain Product Light Gluten Free Flour Porridge / Gluten Free Bun Flour Porridge
1 tl baking powder
1 tl vanillin sugar
Preparation
- Stuffing
- Melt 50 g butter / marg.
- Mix the cooled melted butter/marshmallow and the brown sugar and spread the mixture on the bottom of a pan, e.g. a flat-bottomed cake pan/ loose pan.
- Peel and chop the rhubarb and sprinkle them in the baking dish.
- Dough
- Whip the fat and sugar.
- Add the room-temperature eggs to the foam, one by one, beating until smooth.
- Mix together the light flour/bun flour mix, baking powder and vanilla sugar.
- Add the flour mix to the dough and spread over the rhubarb layer.
- Bake the cake in a 175°C oven on the lowest setting for 40-50 min.
- If you are using a loose-bottomed pan, place a sheet of baking paper on the bottom of the oven, the fat will drip off.
- Dump the cake onto the serving plate once it has cooled.
- Serve e.g. with whipped custard.
© Sari Karjalainen
