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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

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Gluten Free Rhubarb Pudding Cake

Parve, dairy free, vegetarian, Perfect for Pesach

I usually find that my first forced rhubarb stems emerge and are ready to pick just in time for Pesach - they are certainly around in the shops. I find this a lovely combination and it makes a change from almond pudding.

750g (1½ lb) Rhubarb
Sugar Syrup - 50g Brown Sugar and 6 tbsp water or white wine

175g (6oz) brown sugar
1 large egg plus an egg white
50g (2oz) ground hazelnuts
25g (1 oz) potato flour
1 tsp cinnamon
1 tsp ginger
Few chopped hazelnuts for decoration and a little icing (powdered) sugar


Cut the rhubarb into pieces about 5cms and place in a bowl sprinkle over the sugar and water, cover and cook for 3 minutes in the microwave. Drain off any excess liquid and place in an ovenproof dish (ie a soufflé dish)

Whisk the eggs and sugar together until very thick, add the spices, ground hazelnuts and potato flour. Pour over the rhubarb

Bake for 15-20 minutes in a preheated Hot/Quick oven at 400ºF, 205ºC, Gas Mark 6.

The sponge should just be set and the rhubarb makes a sauce. Serve hot sprinkling over the hazelnuts for decoration or

Cool and sprinkle over the (powdered) icing sugar and hazelnuts