Gluten Free Pound Cake with Strawberry-Rhubarb Compote

Gluten free baking often results in dense, compact cakes or breads. This is ideal when making a pound cake. With the amount of butter in this thing, my wife and I agree that it should be called pounds cake (as in you will gain pounds by eating it.)

Gluten Free Pound Cake:

Inspired by The Joy of Baking

1-3/4 cup gluten free flour mix

2 tsp baking powder

1/8 tsp salt

1 cup butter (2 sticks- unsalted at room temp)

1 cup granulated sugar

4 large eggs (room temperature)

2 tsp vanilla

zest from 1 medium lemon
Bake at 350 degrees F for 50-60 minutes

Whisk together flour, baking powder, and salt. Set aside

Cream together butter and sugar for about 5 minutes, scraping down the sides as necessary.

Beat in eggs one at a time. Add vanilla and lemon zest. Gradually mix in flour mix just until combined. Spread batter into a well greased 9x5x3 inch bread loaf pan.

Bake for 50-60 minutes at 350 degrees F. Allow cake to cool in the pan for about 10-15 minutes

Place pound cake on a wire rack to cool further.

Slice about 1 pint of strawberries and 1 large stalk of rhubarb. Add 1/2 cup sugar and 1 tsp lemon juice. Stir 1 tsp of tapioca starch into 1/2 cup of water. Combine all these ingredients in a large sauce pan. Cook on medium high heat for 4-5 minutes stirring occasionally. Remove from heat and cool for 2-3 minutes. Slice the pound cake, top with strawberry-rhubarb compote and whipped cream. Eat and repeat. Enjoy!!! For more gluten free strawberry dishes, visit Diane over at The W.H.O.L.E. Gang.