Gluten free rhubarb sponge traybake
Tart pink rhubarb baked into a soft vanilla and ginger sponge with a crunchy sugar top. Lovely warm with custard.
- Time1 hr
- LevelEasy
- Costabout £0.33 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 by 30 cm tin. Toss the rhubarb with the 2 tbsp caster sugar and set aside.
- 2
Beat the butter and 200 g sugar until pale and fluffy. Beat in the eggs one at a time.
- 3
Fold in the flour, baking powder, xanthan gum and ginger, then the milk, until you have a soft dropping batter.
- 4
Spoon into the tin and level the top. Press the rhubarb pieces lightly into the surface and sprinkle with the demerara sugar.
- 5
Bake for 35 to 40 minutes, until golden and a skewer comes out clean through the sponge.
37 min 30 s - 6
Cool in the tin for 15 minutes, then cut into squares. Keeps 3 days in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.