Reprinted with permission from You Can Eat This! 22 Gluten Free Comfort Recipes

This cake is a bit involved to assemble, but well worth the effort. The cake portion has a pastry-like texture, and the layers of fruit and cream cheese give the confection a complexity that makes it hard to stop eating. If you want to make this with regular flour, replace the sorghum, potato, tapioca, almond flours and the xanthan gum with 2 1/2 cups of all-purpose flour.

 

For the rhubarb filling:

3 cups chopped, fresh rhubarb

1 Tablespoon water

1/4 cup sugar

1 Tablespoon cornstarch

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Wet ingredients:

1 egg

2 teaspoons cider vinegar

3/4 cup milk

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Dry ingredients:

3/4 cup sorghum flour

3/4 cup potato starch

1/2 cup tapioca starch

1/2 cup almond flour

1 teaspoon xanthan gum

1 teaspoon cinnamon

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

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3/4 cup butter

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For the cream cheese filling:

3 ounces cream cheese, softened

1 egg yolk

1 Tablespoon sugar

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1/2 cup walnuts (optional)

 

Stirring constantly, cook the filling on stove until soft, and the cornstarch thickens – about 3 minutes. Set aside to cool.

Line the bottom of a spring form pan with parchment paper and butter the sides. Preheat oven to 350˚F.

Combine the dry ingredients in a large bowl. Using a pastry blender cut in the butter until it resembles course crumbs. Reserve ½ cup of this mixture for topping. In a two cup measuring cup, mix the wet ingredients, then add to the bowl all at once. Mix only until combined. The batter will be lumpy.

Pour 1/2 to 2/3 of the batter into the prepared spring form pan. Over the top, spread the rhubarb sauce. Mix the softened cream cheese with the egg yolk and sugar, and drop over the top of the rhubarb, then sprinkle the nuts, if desired. Pour the remaining batter over the top and sprinkle with the reserved crumb topping. Place the spring form pan on a cookie sheet to prevent leaks during baking and bake for 45 to 50 minutes until the cake is set.

Allow cake to cool before running a thin bladed spatula around the edge and releasing the spring form. Leave it on the spring form base to serve.

This cake is wonderful warm or cool. Yield: 12 to 14 servings.