How to make Rhubarb Cake Gluten free

• Begin by preparing the cake tin. Line the bottom of the tin with parchment paper and either line or grease the sides to prevent sticking.
• Preheat the oven to 180°C/325°F/Gas Mark 3. In a large bowl, cream together the sugar and butter until smooth and fluffy. Then, add the eggs and vanilla to the mixture and mix thoroughly to combine.
• In another bowl, mix together the flour, salt, baking powder, and xanthan gum until they are well combined.
• Add the wet mixture to the bowl of dry ingredients and whisk until the batter is smooth and there are no lumps present. Set it aside to rest while you prepare the rhubarb.
• To prepare the rhubarb for the cake, slice it lengthwise to create thinner strips. Dice around 100g of the rhubarb into small cubes, which will be added to the cake batter. Cut the remaining 120g of rhubarb into 1-inch pieces, which will be used to top the cake.
• Add the smaller diced rhubarb to the cake batter and mix until it is evenly distributed throughout the mixture.
• Pour the cake batter into the pre-prepared baking tin and spread it out evenly within the tin.
• Place the 1-inch rhubarb pieces on the top of the cake in your preferred pattern. See image 7 above for the pattern I chose when making this gluten-free rhubarb cake.
• Sprinkle 1 tablespoon of sugar over the top of the cake (This step is optional and can be omitted if you prefer a less sweet cake).
• Place the rhubarb cake in the oven and bake it for approximately 35-40 minutes. To check for doneness, insert a skewer into the center of the cake, and if it comes out clean, transfer the baking tin to a cooling rack.
• Once the cake has cooled dust with powdered sugar (Optional)