Wednesday, 9 July 2014

Gluten Free Rhubarb Streusel Loaf

Rhubarb Streusel Loaf
Gluten Free

Loaf Ingredients:
1 cup sugar
1/2 cup soft butter (keep extra butter around for greasing)
1/3 cup lemon juice 
2 free range eggs
2 cups gluten free flour 
1tsp. Gluten Free baking powder
1/4 tsp. baking soda
1/4 salt
1 & 1/2 cups of sliced Rhubarb

Streusel Ingredients:
2 Tblsp. Sugar
2 Tblsp. Brown Sugar
1 tsp. Gluten Free Flour
1 Tblsp. Melted Butter
1 & 1/2 tsp. Ground Cinnamon

Pre-heat oven to 200 Celsius (392 Fahrenheit). Line an 8x4inch loaf tin with butter. In a medium-large mixing bowl, beat sugar & butter until creamy. Mix in the lemon juice and eggs, they will appear curdled, don't worry, its supposed to. Sift gluten free flour into the bowl with baking powder, soda & salt. Gently stir in the Rhubarb. Put aside 1 & 1/2 cups of the batter in a separate container then spread the remaining batter into the loaf tin. Combine all the streusel ingredients together by stirring (don't worry if it looks crumbly or not either is fine.) Carefully spread half the streusel over the batter in pan, top the streusel with the remaining batter that you put aside then cover the batter with the remaining streusel. Place in the oven and bake for 60 minutes or until a skewer poked into the loaf comes out clean.

No comments:

Post a Comment