| | Gluten-free pistachio and rhubarb cake
Gluten-free pistachio and rhubarb cake
Gluten-free pistachio and rhubarb cake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 160C. Grease and line base and side of a 20cm (base measurement) cake pan with baking paper.
  2. Place the pistachios in a food processor or blender and blend or process until finely crushed.
  3. Whisk the egg white, butter, crushed pistachio, icing sugar, sifted flour and orange rind in a large bowl. Pour the mixture into the prepared pan and smooth the surface. Top with the rhubarb.
  4. Bake, covering with foil if necessary to prevent overbrowning, for 1 3/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool before turning onto a wire rack to cool completely.
  5. Dust with the extra icing sugar and serve with cream.
Time for preparing:
105 min.


  • 185g pkt pistachios
  • 9 Coles Australian Free Range Egg whites, lightly whisked
  • 270g butter, melted
  • 2 1/4 cup (360g) gluten-free icing sugar
  • 1 cup (135g) gluten-free plain flour
  • 2 teaspoons finely grated orange rind
  • 6-8 rhubarb stems, trimmed, cut into 5cm lengths
  • Gluten-free icing sugar, extra, to dust
  • Double thick cream, to serve