Here is a cake that we actually serve as a side dish on Shabbos (Sabbath). We call it a “kugel” A Kugel is traditionally a kind of pudding or casserole of noodles or potatoes, but its basically evolved into any kind of casserole with fruits or vegetables that we can call a side dish! Since I’m always looking for ways to add more cake and confections to my meals, this one works for me. Whether you serve it as a side dish or a dessert, it’s sure to be a hit. This recipe has been adapted slightly from Kosher By Design Entertains By: Susie Fishbein

3 Cups (12oz or 340g) Better Batter All Purpose Gluten Free Flour
1 1/4 Cups Sugar
1 tsp. pure vanilla extract
3/4 Cup Canola Oil
1 Large Egg
1 tsp. baking powder
4 Granny Smith Apples: peeled, cored, and diced
Cinnamon, to taste
1- 21 oz can of Strawberry Rhubarb Pie Filling (I used E.D. Smith since its gluten free)
Preheat oven to 350. Grease 2 9″ round pie plates or 1 9×13 pan and set aside
In a large mixing bowl, combine better batter gluten free flour, sugar, vanilla, oil, egg, and baking powder and mix together with your fingertips until it becomes crumbs.
Sprinkle about 1/2 of the crumb mixture on the bottom of the pan(s) and press into the pan to form a crust.
Top with diced apple and sprinkle with cinnamon.
Pour strawberry rhubarb pie filling on top of the apples.
Top with remaining crumb mixture
Bake uncovered for 1 hour.
This dish is best served warm but can be enjoyed at any temperature.