Tag: Pound cake

Gluten-Free Rhubarb Poppy Seed Bread

Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler

Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler
Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler
Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler
Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler
Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler

This spring has been flying by. Every time I think “Those flowers won’t bloom for another few weeks,” it feels like they open up the next day. Baby plants are coming up in our garden already. Can you believe that? The spring rains are dousing Portland, but with that comes the lush greens and bright pastels, the mildly warmer weather, and of course, the rhubarb. I started another ceramics class last Friday, and when our instructor made us share an interesting fact about ourselves, mine was just rhubarb. Simple as that. I am certainly the class weirdo. But the time of year has arrived when I always have some in my fridge.

My sisters, who both have important people in their lives avoiding gluten (as do I), requested that I create a gluten-free version of this poppy seed rhubarb bread (which I really hope to re-photograph soon). I’ve done very little gluten-free (GF) baking in my life, partially because I strongly dislike the anti-gluten movement – the people who avoid it because it’s the trendy thing to avoid – when gluten and the grains that contain it actually provide lots of good, healthy nutrients. But, as I have known more and more people diagnosed with Celiac Disease, it seems like it is time to wade into the world of GF baking. Another thing I have found so sad about GF baking is that often the pastries I have seen are simply depressing – soggy, structurally unsound, chalky messes. This all changed, however, when I visited my sister in New York last fall. She had been singing the praises of Alice Medrich’s book Flavor Flours, and when I stayed with her we baked two recipes from it: some linzer cookies and I think some gingerbread. They were delicious. Perhaps my favorite thing about them was that, rather than hiding the lack of traditional AP flour, these recipes embraced the flours they used instead, making the flavors of buckwheat or teff or rice flour an integral part. Instead of being the random flavor of the flour you needed to use for the right texture and structure, the flavors played a role in the ingredients and flavor combinations. It makes perfect sense that the book was called Flavor Flours.

I had been thinking of getting a copy of this book for quite some time, and then I realized that not only would it be fun to cook from, but it would be a good tool for me to learn about GF baking and to create my own recipes that are edible for that many more people. So hopefully this is the first of many. If there’s a recipe here you’d like to see a GF version of, let me know and I’ll see what I can do. In the mean time, enjoy this GF version of what has become a favorite spring recipe.

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Citrus Cardamom Pound Cake

Citrus Cardamom Pound Cake | Serious Crust by Annie FasslerCitrus Cardamom Pound Cake | Serious Crust by Annie Fassler

I have been wanting to make this recipe for a few weeks now. You see, it was a few weeks ago that New Seasons, my local (and great) grocery store had a citrus tasting over the weekend, and they lined up all these samples of all this crazy citrus, some of which I’d never seen before, and let you eat all of it, and encouraged you to take pictures so you could remember what you liked. Anyway, they had yuzu, which I had been itching to use, and these wonderful bergamot oranges, and sweet oro blanco grapefruits. I loved it.

Fast forward a week to when I think of this recipe and run to the store, and they’re out of yuzu, which is what I had initially wanted to use instead of meyer lemon. A few days later, they had run out of bergamot oranges, which was my plan B. So after a few days of disappointment, I realized – you know that whole lemon saying? Well, life gives you lemons and life taketh those lemons away. Point is, you can use whatever citrus you can access. The meyer lemons are bright and sweet. The yuzu would’ve been earthy and mellow. The bergamot oranges would’ve been herbaceous and mild. No matter. All would work equally well, I’m sure.

When I finally did get around to making this bread, I made it as a dessert to take to the coast for a girls’ weekend. We ate it for dessert with some port. But it tasted just as good, if not better, the next morning with a cup of tea, as we watched the rain stream down sideways outside. It’s a cake that will remind you that there is sunshine and brightness, even if it’s on your tongue instead of out the window.

Citrus Cardamom Pound Cake

Makes 1 loaf


2 cups flour
1 1/4 tsp baking powder
1 tsp cardamom
3/4 tsp salt
1/4 cup milk
1/2 cup greek yogurt (normal yogurt will work fine)
3/4 cup butter at room temperature
1 cup sugar
3 eggs at room tempterature
3/4 tsp vanilla extract
1 Tbl Meyer lemon zest (from ~1 large meyer lemon)
2 Tbl Meyer lemon juice (from ~1 large meyer lemon), divided
1/4 cup sliced almonds
1/2 cup powdered sugar


Butter and flour a bread pan, and preheat your oven to 350°. Sift flour, baking powder, cardamom, and salt into a bowl. Whisk to combine, and set aside. In another bowl, whisk together milk and yogurt, and set aside.

In the bowl of an electric mixer, beat the butter and sugar on high until it’s light and fluffy, about 4 minutes. Add eggs one at a time, stirring after each addition. Then add vanilla, lemon zest, and 1 Tbl lemon juice. Mix to combine.

Add the flour mixture in three additions, alternating with the milk mixture. Pour the batter into the prepared pan, and top with the sliced almonds. Bake for 55-65 minutes, or until it passes the clean toothpick/knife test.

While the cake is in the oven, make the glaze: whisk powdered sugar and lemon juice in a bowl. When the cake is done baking, let it cool in the pan for 10 min. Gently remove from pan and put on a cooling rack over a pan or some parchment paper. Drizzle the glaze over the cake, and allow to cool the rest of the way. Enjoy with a cup of tea or a glass of milk.