Tropical storm Bill rained out the first day of summer and Father’s day this year. Like in poured out. The temperatures dropped, and it just did not stop raining. My giant bean plants were flooded.
There was only one plan to have fun: make it a pyjamas day, light a fire and some candles, watch netflix’s Orange is the New Black, and bake a cake. The rhubarb had long been harvested, kept in the fridge for a while and finally frozen, but yesterday I bought some strawberries, and it was time for a crumble. Or something like it. I worked without a recipe this time, but I knew what I wanted: plenty of fruit, a tasty crust, but not too much of it, and so tasty I actually eat it. I used quinoa flour and almond meal for the dough, and it tastes really great. The only thing missing? A dollop of whipped cream but I did not want to leave the house in the pouring rain.
Rhubarb Strawberry Cranberry Quinoa Cake (glutenfree)
- 2 cups of strawberries, cleaned and quartered
- 1 cup cubed rhubarb (fresh or frozen)
- 1/2 cup frozen or fresh cranberries (optional)
- 1/4 cup brown sugar
- 3 TB butter, at room temperature
- 1/2 cup sugar
- 1 egg
- 3/4 cup quinoa flour
- 1/4 cup almond meal
- 1/2 ts baking soda
- 1/2 ts baking powder
- 1 ts vanilla extract
Preheat oven to 350F.
Mix all the fruit in a bowl with the sugar. Pour in a 10 inch round or square baking pan.
In a mixing bowl, whisk the butter and sugar with a hand or stand mixer. Add in the egg and the vanilla extract. Mix the flour, almond meal, baking powder and baking soda, and also whisk in. Once the dough is ready, spoon it over the mixture (I used an ice cream scoop), and then distribute it, basically spread out and connect the dollops.
Bake for 40 min. Serve warm, cold, with whipped cream and/or vanilla ice cream.