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.
Add vanilla bean, sugar and first measure of water to a pot.
Rinse and remove ends of the rhubarb.
Add prepared rhubarb and apple to vanilla sugar syrup.
Lin to sponge tins with baking paper and grease.
Evenly fill both cake tins with rhubarb apple mix.
Layered with rhubarb and apple.
Whisk dry ingredients to add air and combine.
Whisk together custard powder and water.
Make a well in the center of the dry ingredients and whisk in liquid.
Perfect looking batter.
Fill each tin evenly up to 1/4 from the edge of the tin.
I’m using Bakels gluten-free flour and Healtheries Rice Flour plus ground almonds.
Golden brown and ready to be eaten.
Serve a warm sliced of this pudding with unsweetened yoghurt.