I had to convert this recipe to gluten free by replacing the same amount of flour with Presidents Choice All Purpose Gluten Free Flour. Other than that, I followed the recipe exactly. It was great and my family loved it. The topping is super duper sweet and so next time, I think I’ll make this cake without the topping, or maybe 1/4 of the amount. I’d also add way more rhubarb... maybe 50% more.
I had to substitute Presidents Choice All Purpose Gluten Free Flour for the wheat flour and it worked perfectly. If I had to make a suggestion, it might be to add some lemon zest, vanilla or cinnamon to the base recipe, but it is very good without. I love that I can use my home grown saskatoons in such a great way. My kids are going to love these.
Amazing comfort food. I made the recipe exactly with gluten free flour and it turned out well. I wish that recipes would post the weight of the food. I grated four “large” potatoes and I had too much. As a result I doubled the batter and it turned out to be yummy, especially with sour cream.
This recipe has amazing potential. I wanted it to look like a sunrise inside... but it didn’t turn out quite as expected. I followed the recipe almost as written but for the following three changes: I doubled the lemon curd to fill a bigger pan (9.5”), I doubled the raspberry layer, and I used the “High Altitude Pie Meringue” recipe from this site.
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