Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Cindy @ Hun, What's for Dinner? says
May 21, 2012 at 8:57 am
I just love the combination of rhubarb and strawberries. My rhubarb isn’t growing as quickly as I’d like… I think the earth is too hard. Hopefully by July, we’ll have some progress, LOL.
May 21, 2012 at 7:41 pm
I am amazed at how well mine is growing. We had some rain this weekend, I’m sure it’ll grow some more! Need to do something with it this week again! 🙂
Lori R says
May 21, 2012 at 7:36 pm
What is “flavored gelatin”? If it is “Jell-o”, is there a substitution? Flour maybe to thicken or arrowroot?
May 21, 2012 at 7:42 pm
It is Jello powder. 🙂 You can try using 1 Tbsp cornstarch and enough sugar to make 1/2 cup, but I haven’t tried it, so I can’t guarantee how it’ll work.
May 24, 2012 at 10:32 pm
Thanks for the gelatine/Jell-O clarification – I had the same question.
Do you think Sweet White Rice flour could be used in place of the white rice flour in your recipe? I have lots of sweet white but no plain white rice flour.
May 25, 2012 at 7:18 am
Hi Lisa, sweet white rice flour is totally different than white rice flour, sorry. It will produce a very sticky, gummy cake if you use it in place of white rice flour.
Angel L says
August 28, 2012 at 10:04 pm
I just recently discovered your blog the other day while hunting for a good recipe to utilize the massive amount of rhubarb I was given. And I have to say that this recipe is simply AMAZING!! If I didn’t bake it myself I would have been questioning whether or not it was truly gluten-free! My boyfriend even loves this cake, and he’s not even a rhubarb fan and doesn’t need to live gluten-free like I do. It was so good, that I will be making it again for friends who are visiting us next weekend.
I am very excited to try out more of your recipes!
August 29, 2012 at 7:26 pm
Woohoo!! That’s awesome! Love when the haters begin loving too. 🙂 Perfect! Glad that it’s a hit, and jealous that you’ve got rhubarb this time of year. Mine’s done for the year already.
alice theofan says
May 20, 2013 at 11:01 am
I must have Pinned this recipe a while back. I was just paging through my Gluten Free recipes to find the wonderful Bread recipe that I always make into hamburger buns when I noticed this recipe! I can hardly wait until the bunch of Rhubarb appears on my door step! This will definatly the first thing I make! Looks amazing and my Celiac boys love rhubarb and strawberries! Thanks again! 🙂
Jeanine Friesen says
May 23, 2013 at 7:11 am
My pleaseure, Alice! I hope that your family enjoys it. I’m (impatiently) waiting for my rhubarb to get big enough to harvest too. 🙂
June 23, 2015 at 1:17 am
This looks great! Planning to make it in the morning. I’m wondering, however, if I can sub out the lemon rind and use almond extract? Or would that negatively alter the consistency of the cake? (I’m not usually a fan of lemon-flavoured anything, so not sure about that part). Thanks for the recipe!
June 23, 2015 at 11:30 am
OH, absolutely you can sub! Without any problems. Would actually taste really good too, I think. 🙂
July 24, 2015 at 11:06 am
I don’t have any yogurt. Do you have a suggestion on what to substitute it with? I have almond milk and was planning on subbing the milk with that. Would subbing the yogurt with almond milk work? I imagine it might be a bit different because yogurt is so thick and the consistency would change. Any ideas?
July 24, 2015 at 11:10 am
I take it you’re going for dairy free then, Sarah? You could use a dairy-free yogurt (there are quite a few available now), or you could “try” (I say try, because I haven’t tried it myself), using 3/4 cup almond milk with 1 tbsp lemon juice in place of the milk & sour cream. It would be like making dairy free buttermilk. As long as you have the acidity of the lemon, it should replace the sour cream nicely. Hope this helps!
July 24, 2015 at 2:00 pm
Okay, I will try replacing the yogurt with almond milk and lemon juice and let you know the results!
July 25, 2015 at 9:46 am
It turned out fantastic! I had actually made some changes, though. I was having a family of 11 over (plus there’s us four), and I decided to double the recipe and put it all in a 9×13″ glass baking dish. When I was letting my fruit thaw (it was frozen), it didn’t look like a whole lot; and when I finally put it in the bottom of the pan, it barely covered it. So next time I’m going to double (or triple) the amount of fruit.
Also, turning the 1/2 cup into 1 cup of jello seemed excessive. I actually didn’t have strawberry jello, but I had a bunch of unflavoured gelatin. So I used 1/4 of that, and 1/4 cup of sugar and sprinkled it on top of the fruit.
Then I used 1 1/2 cups of milk with 2 Tbsp of lemon juice (because everything is doubled), and baked the whole thing for 40 minutes. It turned out great!!! Thanks for an awesome recipe and the substitution idea! 🙂
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