Ingredients
- 50 g butter, plus more for greasing pan.
- 1 egg.
- 1/2 cup milk.
- 1 tablespoon rice malt syrup.
- 1 teaspoon vanilla extract.
- 1 cup gluten-free self-raising flour.
- 1 1/2 cup rhubarb, cut into 2cm pieces.
- thickened or double cream, for serving.
- 2 tablespoons pomegrante seeds.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a cake tin.
2. In a skillet, melt butter and add egg, milk, rice malt syrup and vanilla extract. Combine with a rubber whisk to avoid damaging your tin. Add in flour and whisk again. Sprinkle rhubarb pieces and lightly press down. Place in the oven and cook for 30 minutes.
3. Once cooked, remove from the oven and serve immediately with some thickened cream and sprinkle pomegrante seeds on top.
Ingredients
- 50 g butter, plus more for greasing pan.
- 1 egg.
- 1/2 cup milk.
- 1 tablespoon rice malt syrup.
- 1 teaspoon vanilla extract.
- 1 cup gluten-free self-raising flour.
- 1 1/2 cup rhubarb, cut into 2cm pieces.
- thickened or double cream, for serving.
- 2 tablespoons pomegrante seeds.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a cake tin.
2. In a skillet, melt butter and add egg, milk, rice malt syrup and vanilla extract. Combine with a rubber whisk to avoid damaging your tin. Add in flour and whisk again. Sprinkle rhubarb pieces and lightly press down. Place in the oven and cook for 30 minutes.
3. Once cooked, remove from the oven and serve immediately with some thickened cream and sprinkle pomegrante seeds on top.