Rhubarb Lemon Cake

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Celiac Teen


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1/3 cup millet flour

1/2 cup millet flour

1/2 cup tapioca starch/flour (2.40 oz)

1/2 cup sweet rice flour (2.55 oz)

1/3 cup Brown Rice Flour (1.50 oz),minus 1 tbsp

1 1/4 tsp Baking Powder

1 tsp salt

1 tsp Xanthan Gum

1 cup unsalted butter, softened (2 sticks)

1 3/4 cup Sugar

1 x zest of lemon

3 x eggs

1/2 tsp lemon extract (or vanilla if you don’t have any lemon)

3/4 cup Buttermilk

1 lb Rhubarb, trimmed and sliced thinly (about 3 cups)

1 tbsp Brown Rice Flour

1 tbsp millet flour

2 cup Icing Sugar

1 x juice of lemon

1 tbsp Butter just about melted

Icing Sugar or milk,as needed

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