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We've gathered all of the very adored , highest rated Gluten free pistachio and rhubarb cake in our site. It's the best of the best!

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Ingredients

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 teaspoons finely grated orange rind
6-8 rhubarb stems, trimmed, cut into 5cm lengths
Gluten-free icing sugar, extra, to dust
Double thick cream, to serve

Method

Step 1 Preheat oven to 160C. Grease and line base and side of a 20cm (base measurement) cake pan with baking paper.
Step 2 Place the pistachios in a food processor or blender and blend or process until finely crushed.
Step 3 Whisk the egg white, butter, crushed pistachio, icing sugar, sifted flour and orange rind in a large bowl. Pour the mixture into the prepared pan and smooth the surface. Top with the rhubarb.
Step 4 Bake, covering with 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 before turning onto a wire rack to cool completely.
Step 5 Dust with the extra icing sugar and serve with cream.

Gluten free pistachio and rhubarb cake

How to make Gluten free pistachio and rhubarb cake

Ingredients

Method