Grease a muffin top pan with 12 vessels using butter and gluten free flour. Recipe converts equally to all-purpose flour, too.
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
Pinch sea salt
6.35 ounces gluten free flour
1/2 ounce almond flour
3 ounces salted butter, melted
Combine all ingredients in a bowl; mix to combine. Drizzle in melted butter and run through your hands to create a crumbled texture. Refrigerate until needed.
4 ounces rhubarb, diced
1/4 cup natural sugar
2 teaspoons corn starch
1/2 teaspoon ground ginger
Combine all ingredients in a small bowl; toss to combine. Reserve at
room temperature until needed.
Cake batter:
4 1/2 ounces salted butter, room temperature
5 3/4 ounces granulated sugar
3 ounces whole eggs
3 ounces egg yolks
2 1/4 teaspoons vanilla
1 1/2 cups gluten free flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1/2 cup sour cream
Combine butter and sugar in a stand mixer; blend with a paddle until incorporated; and whole eggs, yolks and vanilla; blend until light and fluffy approximately five minutes.
Meanwhile combine flour, baking powder, baking soda and salt in a small mixing bowl; mix to combine. Add 1/3 of these dry ingredients alternating with sour cream on medium speed until all are incorporated. Scrape down the sides of the bowl. Mix for an additional 30 seconds.
Place better into each well using a number 40 scoop; Place 1 tablespoon of rhubarb mixture on top of each scoop of batter; place an additional number 40 scoop of batter on top; finish with 1 tablespoon of crumble.
Bake at 350°Ffor approximately 15 to 20 minutes, or until a toothpick comes out clean. Cool 10 minutes and remove from muffin top pans.


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