Assorted flours in this rhubarb-mulberry-crumb-cake from rice to quinoa make up this recipe for those who must be concerned about their eating habits.
Quinoa is a gluten-free protein, it's cholesterol free and contains 9 essential amino acids. It's been around for a very long time as an important food staple in South America.
How to make the crumble topping
6 tblsp. unsalted melted butter
1/2 cup brown sugar
1/4 tsp salt
2/3 cup fine brown rice flour
1/4 cup quinoa flour
2 tblsp. almond flour
2 tblsp. potato starch
Combine well, and chill for 15 minutes
Delicious looking juicy mulberries
pair nicely with rhubarb
Cake Recipe Ingredients
1/2 cup of unsalted butter (room temp)
1 cup icing sugar
1 tsp. vanilla
1 tsp. lemon zest
1/3 cup of brown rice flour, fine variety is best
1/3 cup quinoa
2 tblsp. of almond flour
1/2 tsp. of baking powder
1/4 tsp. of salt
Mulberries and rhubarb will be added to the top of the cake, so be sure don't mix them in with batter
1/2 cup mulberries very ripe
1 cup chopped up rhubarb
Preheat your oven to 350 F. Cream the butter and sugar. Add in the eggs. Add the dry ingredients next and mix well.
Pour the cake batter evenly into a 9" square baking dish. Now sprinkle the rhubarb and mulberries evenly over the top.
Sprinkle your chilled crumble mixture over this nice and evenly. You may not want to spread the whole mixture on the batter. If you have crumble leftovers, they can be frozen in an air-tight container to be used later on with another recipe.
Bake the crumble cake for 35 minutes; do the toothpick test by inserting into the middle. If it comes out clean, your cake is done and ready to let cool.
Once cooled, cut your rhubarb-mulberry-crumb-cake into small squares and enjoy.