Gluten Free Rhubarb and Almond Meringue Cake

What could be better, almond cake, Rhubarb and meringue!

When I wondered what to bake with some of the forced rhubarb that I had, I spotted a delicious looking recipe and thought I’d try this and convert it to a Gluten Free creation.

And so I decided to try and convert this recipe today.

I love taking inspiration from recipe books from around the world, following authors that I love, seeing what they’re creating in their own homes and making some of the most delicious cakes and converting them to Gluten Free creations for me in my home.

And this is one such cake that I say has an abundance of store cupboard ingredients in and you add some delicious rhubarb, add some of my magic ingredients to adapt the recipe to be Gluten Free.

And so it is baking in the oven and looking delicious!

As soon as its in the oven,  I just can’t wait to see how this turns out.

One of the issues with a meringue cake is that it is so easy to catch the top of the cake.  So my way of overcoming this is to bake it around 20 degrees lower and that tends to work with me. If something asks for 180 then I put the cake in around 160 and as you can see from the picture of the baked meringue… 

It looks pretty tasty and not a touch of scorching of the meringue.  

So for dinner this evening, we will finish with a slice of this cake and some delicious cream.

I’m always pleased when a Gluten Free Recipe Conversion comes together.

I’ll look to put this recipe in the recipe book…. I think this one is a hit!