Rhubarb Coffee Cake (Gluten-Free)

This recipe comes to us from Judy Ritchie.
1 cup sliced or slivered almonds, toasted
1 tablespoon + 1 cup sugar, divided
¾ cup(1-½ sticks) butter
½ cup cocoa
5 eggs, separated
1/8 teaspoon salt
Additional sliced almonds
Apple slices
Honey preheat oven 375F
Place toasted almonds and l T sugar in the bowl of food processor. Process to a fine grind and set aside. Melt the butter, stir in the cocoa and cool.
Meanwhile, in a large bowl beat the egg yolks with ¾ C sugar until pale yellow in color. Add cocoa mixture and salt. Mix well. Add ground almonds. In a separate bowl, beat egg whites until foamy. Gradually add remaining l/4 C sugar, beating until whites are stiff, but not dry. Add about l/4 of the egg whites to chocolate mix...

This recipe comes to us from Nancy Garniez.
Preheat oven to 425F.
Combine:
¼ cup bean flour (I use mung bean, but you can also use lentil, chickpea or a mixture of two or three--be creative!)
¼ cup rice flour
½ cup equal parts arrowroot (I dont eat corn, but cornstarch would do as well), potato starch, and rice bran
½ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
Mix the flour above with 1 ½ tablespoons of margarine or butter until small pea-like lumps form (you dont have to be too careful about this step, especially if the margarine is soft). Beat in 1 egg, ½ teaspoon vanilla, 2 tablespoons of milk or water. Mix to form a fairly thick dough. Put into a buttered square or round dish or pie plate. Top with sliced fruit: Plums, peach...

This recipe comes to us from Jean Shott.
Beat together:
1 ¾ cup sugar
3 eggs
Add:
1 cup oil
Mix until creamy.
Sift together:
2 cups gluten-free flour
1 teaspoon cinnamon
1 teaspoon. baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon xanthan gum
Mix dry ingredients into egg mixture. Fold in:
2 cups sliced apples
1 cup chopped nuts
Batter will be stiff. Turn into 9 x 13 pan sprayed with Pam. Bake at 375F for 40 to 45 minutes. Top with powdered sugar if you wish.

Celiac.com 06/13/2013 - When I was a kid, my aunt used to make lemon bars that I remember thinking were the best things in the whole world at that time.
Any lemon bar I've eaten since then has been measured by the rather high bar of quality and memory, and many have failed that comparison. However, I recently learned how to make a gluten-free lemon bar that came pretty close.
I think any good, light gluten-free flour would work for this recipe, which makes a delicious, sweet, tangy lemon bar.
The lavender flowers add a fresh, aromatic twist. You can easily skip them, if you prefer a more traditional lemon bar. The bars taste great either way.
Ingredients
Butter, for greasing dish
Gluten-free flour, for dusting dish
Bars:
1...