Gluten, Dairy and Egg Free Lemon & Rhubarb Torte

Serves 6-8

Ingredients

For the base:

  • 200g gluten free digestive biscuits
  • 100g dairy free dairy free spread, melted

For the filling:

  • 120g cashew nuts
  • 240g coconut cream
  • 2 tablespoons cornflour
  • 120ml fresh lemon juice
  • zest of one lemon
  • 60ml maple syrup or honey

For the topping:

  • 375g rhubarb
  • 50g caster sugar
  • 1 tablespoon water

Method

  1. Preheat the oven to 150 oC
  2. Crush the digestives into fine crumbs then stir in the melted dairy free spread
  3. Line a 6″ round cake tine with tin foil
  4. Press the crumbs firmly into the base of the cake tin
  5. Bake for 10 minutes
  6. Place the cashew nuts, coconut cream, cornflour, lemon juice, lemon zest and maple syrup into a blender and blitz until smooth
  7. Pour over the crumb base and bake in the oven for 20 minutes
  8. Remove from the oven and allow to cool
  9. Refrigerate for 4 hours
  10. Place the rhubarb, caster sugar and water in a pan over a medium heat
  11. Gently cook for around 10 minutes or until the rhubarb is soft
  12. Allow to cool and then spread on top of the torte
  13. Cut into slices and serve

Gluten and Dairy Free Rhubarb Crumble Bars

serves / makes 9 bars
30 prep time
30 mins cooking time

Description

Rhubarb always makes me think of my Grandma, she grew the best rhubarb I’ve ever tasted and I used to eat a tonne of it when I was a little girl. Rather than make the traditional rhubarb crumble I thought I would make some bars – basically its rhubarb crumble on an oaty biscuit base, and of course gluten and dairy free.

You could try making these with any stewed fruit you like, I’m thinking a cherry version or plum and ginger or maybe apple and cinnamon!

Enjoy!

Fx

Ingredients

For the base:

  • 90g gluten free self-raising flour
  • 50g caster sugar
  • 90g dairy free spread
  • 125g gluten free oats

For the filling:

  • 200g rhubarb, sliced into chunks
  • 75g caster sugar
  • 1 teaspoon water

For the topping:

  • 50g brown sugar
  • 40g gluten free plain flour
  • 30g dairy free spread
  • 1 teaspoon ground cinnamon, optional

Method

rhubarb slices

  1. Preheat the oven to 180 oC
  2. Grease and line a traybake tin
  3. Make the base by mixing together the flour and caster sugar in a large bowl
  4. Rub in the dairy free spread
  5. Stir in the oats
  6. Press into the bottom of the traybake tin
  7. Bake in the oven for 15 minutes
  8. In a small saucepan, place the rhubarb, water and sugar
  9. Cook over a medium heat until soft, about 5 minutes
  10. Spread over the biscuit base
  11. Make the crumble topping by mixing together the flour, sugar and cinnamon and then rubbing in the dairy free spread
  12. Sprinkle the crumble over the rhubarb
  13. Return to the oven for 10 minutes
  14. Allow to cool in the tin
  15. Cut into 9 squares
  16. I served mine with a little drizzle of red icing on the top for decoration