Cardamom Cake with Rhubarb Sauce & Whipped Cream (Gluten-Free)

Duck eggs are prized by gluten-free bakers for adding loft and softness.

Cardamom Cake with Rhubarb Sauce & Whipped Cream (Gluten-Free)
Adapted from a King Arthur flour recipe
Serves 8

Note: Although duck eggs are larger than chicken eggs, substitute them equally when baking.

1 1/2 c. King Arthur Gluten-Free Multi-Purpose Flour
1 tsp. xanthan gum
1 tsp. ground cardamom
3/4 c. sugar
6 Tbsp. soft butter
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. almond extract
2 duck eggs (or large chicken eggs)
1/2 c. milk, at room temperature
softly whipped cream for serving

Preheat oven to 350 degrees F. Lightly grease a 9″ round cake pan.

In a medium bowl, whisk together the flour, xantham gum, and cardamom.

In the bowl of an electric mixer, beat together the sugar, soft butter, salt, baking powder, and almond extract until smooth. Add 1 egg and beat on high speed until fluffy, about 1 minute. Scrape down the sides of the bowl and then beat in the second egg until mixture is quite fluffy, about 2 minutes.

Turn mixer speed to low and alternate adding milk and flour mixture, about 1/3 of each at a time, ending with the dry ingredients.

Spread the batter in the pan. Bake for 20 minutes, about 3-4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester in the middle comes out clean.

Cool cake for 5-10 minutes in the pan, then cool on a rack.

Rhubarb Sauce
Makes 4 cups

6 c. diced rhubarb
1/2 c. brown sugar
1/2 c. granulated sugar (or more to taste)
1 tsp. cinnamon
2 Tbsp. water

Stir ingredients together in a large saucepan. Bring to a boil over medium-high heat, then simmer over low heat until rhubarb is tender and fallen apart, about 20 minutes. Serve warm. (Store leftover sauce covered and chilled.)

Serve cake warm or at room temperature, topped with warm rhubarb sauce and softly whipped cream.