GF Rosewater rhubarb bundt and bundt obsession

If you’re up to date with Baking with Gab, you will have seen my darling little bundt babies. They were so cute that I almost struggled to eat them.

Almost. They were delectable enough that the guilt subsided eventually.

And those little cutenesses reminded me how much I adore bundt. They’re show-stoppers, centre-pieces, let-me-have-the-first-slice kind of cakes.

And I realised that I haven’t published enough bundt recipes. There have only been two in the entire time that Baking with Gab has existed! One was my sticky orange cake, the other was a lemon and lavender beauty.

The reason for the bundt infrequency is because I see them as occasion cakes – they’re not just a sneaky Sunday morning batch of cinnamon scrolls, or a crave-quelling Nutella fudge, they’re something you break out when you want to impress dinner guests, or your daughter-in-law’s parents. (Tell me you got that reference?!)

This particular bundt would be perfect for entertaining gluten-sensitive (or coeliac) friends, but is delicious for gluten-eaters as well. It’s not too sweet, has a subtle flavour combination and moist crumb. It’s just delightful.

Gluten free rosewater rhubarb bundt:

Makes a 9-inch fluted bundt

• 1 cup almond meal
• 1 cup brown rice flour
• ¾ cup white sugar
• 1 tsp bicarb
• 150 g butter, softened
• 3 eggs
• 1/3 cup milk
• 1 tsp vanilla
• 3-4 teaspoons rosewater
• 150g rhubarb, sliced into 1cm chunks

Mix together your almond meal, rice flour, white sugar and bicarb. Add in the softened butter and mix well. This step is easiest if the butter is super soft. Once all the butter is combined, add in the eggs and mix. Pour in your milk, vanilla, then add your rose extract one teaspoon at a time. Taste the batter as you’re adding the rosewater – the flavouring will only be very subtle because brown rice flour has a tendency to mute other flavourings slightly with its earthiness.*

Grab your rhubarb and fold it into the mixture. Your rhubarb will cook and soften with the batter, for those of you worried about putting raw rhubarb into the mixture.

Preheat oven to 180°and pop in for 35 minutes.

A skewer inserted into the cake should come out with only a few crumbs on it. It won’t come out completely clean like a regular cake because of the heavier flour and almond meal. Allow to cool for ten minutes, then serve with whipped cream and fresh strawberries.

Note: If you choose to substitute plain flour for brown rice flour, the cake will rise slightly more.

* earthiness sounds like a gross word to use when describing how brown rice flour tastes, but don’t be deterred. It tastes just like brown rice, don’t worry!