Gluten Free Rhubarb Cake
with Strawberry-Grand Marnier Sauce
Recipe from GlutenFreeGobsmacked.com
Makes one 8" by 10" thick cake

Cake Ingredients:
1/2 cup vegetable shortening
1 1/2 cups sugar
1 egg
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 cup buttermilk (or 1 cup milk + 1 Tablespoon lemon juice)
2 cups Gluten Free Flour mix (rice or sorghum based)
1 teaspoon xanthan gum
1/2 teaspoon salt
4 cups fresh diced rhubarb pieces

Strawberry-Grand Marnier Sauce
Ingredients:
2 cups fresh strawberries, cleaned and cut into quarters
1/4 cup Grand Marnier (GF orange liquor)
1/3 cup sugar (or to taste)

Fresh Whipped Cream
1/2 cup heavy whipping cream
2 Tablespoons sugar (or to taste)

Directions:
Make Cake:
  1. Preheat oven to 350F.
  2. Clean and chop rhubarb into 1/2" thick pieces.
  3. In a large mixing bowl, cream together shortening and sugar.  Add egg and vanilla.  Mix again.
  4. Combine dry ingredients (flour, baking soda, salt and xanthan gum).  Dump dry ingredients plus buttermilk.  Mix thoroughly.
  5. Fold in rhubarb.  Mix well.
  6. Pour in to a lightly oiled (or parchment lined) 8" by 10" pan.  Bake for 50 - 55 minutes or until a toothpick inserted into the center comes out clean.  (If using a 9" by 13" pan, you can possibly lessen the baking time by 5-7 minutes.  Keep your eye on it!)

Make Strawberry-Grand Marnier Sauce
  1. Wash and quarter strawberries.
  2. Place strawberries, sugar and Grand Marinier in a saucepan.  Bring to a simmer over medium heat.  Reduce heat slightly and stir continuously.  Simmer for 4 - 6 minutes or until the strawberries break down.  Set aside to cool.

To Assemble:
  1. Cut cake into desired pieces.  Cut each piece in half across the mid-section to create a layered cake. 
  2. Layer each serving plate with:  cake, strawberries, whipped cream and repeat. 
  3. Top last dollop of whipped cream with a bit more sauce and a sliced strawberry.