A goal of mine is to create tasty delicious baked goods that are gluten-free but taste the same as other baking. Here is a tasty gluten-free moist rhubarb, custard and green apple sticky pudding that you wouldn’t think was gluten free.
Rhubarb is in its prime at the moment with beautiful red stalks that create a soft pink syrup when poached, slightly tart and full of flavour the rhubarb is the star of this recipe.
Moist Rhubarb, Custard and Green Apple Sticky Pudding – GF
4 stalks rhubarb, cut into thumb length pieces
2 large green apples, cored and cut into large chunks
1/2 vanilla bean
1/2 cup sugar
1/2 cup water
1/4 cup ground almond
1/4 cup rice flour*
3/4 cup gluten-free flour*
1 cup sugar
1 tsp. baking soda
1/3 cup canola oil
1 tbsp. vanilla essence
1 tbsp. white vinegar
250 ml water
3 tbsp. custard powder
Plain yoghurt for serving
- Pre-heat oven to 180 degrees.
- Line two sponge tins with baking paper and grease the sides.
- In saucepan combine sugar, water and vanilla bean. dissolve sugar over a medium heat, stirring occasionally.
- Add rhubarb to the sugar syrup cook for 2 minutes, then add diced apple and cook for 4 minutes, turn off the heat and set aside.
- In a large bowl sieve dry ingredients and then whisk for 3 minutes until well incorporated this also adds air to the mix.
- In a bowl place custard powder and stir in 250ml water, followed by oil, vanilla and vinegar.
- Make a well in the center of the dry ingredients and pour in liquid, whisk in a figure 8 pattern until combined. (do not over mix this will make your cake tough.)
- With a slotted spoon evenly distribute the poached apple and rhubarb into the two sponge tins.
- Next evenly pour over cake batter about 1/4 way from the edge of the tin, bake for 25 minutes until golden and skewer comes out clean when tested.
- Remove from oven allow to stand for 5 minutes, run the edge of a knife around the edge of the cake and place a plate over the top, flip, remove baking paper and serve this sticky pudding upside down.
- Best served with plain yoghurt or cream.
*These flours will be found in your gluten-free section at the supermarket or baking isle.