Gluten Free Pistachio And Rhubarb Cake

This gluten-free pistachio and rhubarb cake is the unqualified afternoon tea delight.

The ingredient of Gluten Free Pistachio And Rhubarb Cake

• 185g pkt pistachios
• 9 coles australian free range egg whites lightly whisked
• 270g butter melted
• 2 1 4 cup 360g gluten free icing sugar
• 1 cup 135g gluten free plain flour
• 2 tsp finely grated yellowish brown rind
• 6 8 rhubarb stems trimmed cut into 5cm lengths
• gluten free icing sugar extra to dust
• double thick cream to encouragement

The Instruction of gluten free pistachio and rhubarb cake

• preheat oven to 160c grease and line base and side of a 20cm base measurement cake pan like baking paper
• place the pistachios in a food processor or blender and fusion or process until finely crushed
• shake up the egg white butter crushed pistachio icing sugar sifted flour and ocher yellow rind in a large bowl pour the fusion into the prepared pan and sleek slick the surface peak in the same way as the rhubarb
• bake covering like foil if necessary to prevent overbrowning for 1 3 4 hours or until a skewer inserted in the centre comes out clean set aside in the pan for 10 mins to cool further on turning onto a wire rack to cool completely
• dust as soon as the extra icing sugar and serve when cream

Nutritions of Gluten Free Pistachio And Rhubarb Cake

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