Gluten-Free Rhubarb Cake

I adapted the Rhubarb Cake recipe from one of my favorite food blogs, Finding Joy In My Kitchen, to make it  gluten-free and dairy free. The cake is sweet, tangy, and has a moist crumb. My family loved the interesting combinations of flavors and could not detect the gluten-free flours.


Ingredients:
1 1/4 C brown sugar
1/4 C butter,
1/4 C applesauce
1 egg
1 C rice milk (or buttermilk) 
1 tsp. vanilla
1 1/4 C brown rice flour
1/2 C potato starch
1/4 C tapioca flour
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
2 C rhubarb, sliced

Topping:
1/8 C sugar
1/2 tsp. cinnamon

Cream together brown sugar, butter and applesauce.  Add egg and mix well.  Then, add in the milk and vanilla.

Mix the flours, xanthan gum, baking soda and salt together and add to the creamed mixture.

Stir in the rhubarb.

Pour into a greased 9x13 glass baking dish.  Sprinkle the topping with cinnamon and sugar.
Bake at 350 for about 50 minutes until the center of the cake is set.
My 8 rhubarb plants just keep on producing new shoots. I have 8 cups of chopped rhubarb in the freezer and more growing in the garden. Do you have any favorite rhubarb recipes? Please leave me a link!

For more delicious recipes, visit Foodie Friday at Designs By Gollum.