Strawberry Rhubarb Cake (Gluten-Free)

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This gluten-free strawberry rhubarb cake is tart, sweet, and fluffy, perfect for spring and summer months! Topped with almond crumble, it is Paleo-friendly and a dessert that everybody will love. If you love baking with rhubarb, be sure to try my Rhubarb Cake next.

I love making summer desserts because they can be light yet satisfying and easy to prepare. Here are more recipes for Summer Desserts.

Gluten-Free Strawberry and Rhubarb Cake (Polish Style!)

This cake is a gluten-free version of my Polish strawberry and rhubarb cake recipe (Ciasto z rabarbarem i truskawkami). We Poles love rhubarb and any tart fruit, especially currants that is so hard to find in the US, unfortunately.

Rhubarb pairs perfectly with strawberries and reminds me of summer. Rhubarb is tart, and strawberries are sweet, a perfect combo made in heaven!  

I’ve made this cake more times than I can count – especially around Mother’s Day or during peak rhubarb season (late April to July). It’s like a cross between a coffee cake and a strawberry rhubarb pie, but with better-for-you ingredients and none of the fuss.

In Poland, Polish strawberry and rhubarb cake was always on our table during spring and summer. My grandma grew fresh rhubarb right outside her kitchen window, and we’d pick it, chop it, and cook it with a little white sugar until it softened into a ruby-red tangle. We always added sliced strawberries because of their sweetness and flavor.

Back then, no one talked about gluten or almond flour or “paleo recipes.” We just knew what tasted good and what grew in the garden. But now, as someone who’s gluten-free and always experimenting with simple ingredients and healthier swaps, I’ve reimagined this classic into something that feels good in the body and heart.

As a Chef and nutritional consultant, I’ve seen firsthand how the right ingredients can support women’s health, especially in our 40s and beyond. This cake may be a delicious dessert, but it’s also rich in nutrients that support hormonal balance, gut health, and blood sugar regulation.

Instead of white sugar, I use erythritol or allulose, coconut sugar, or maple syrup, depending on the batch. The almond flour brings healthy fats and protein, helping slow sugar absorption. And ingredients like lemon zest, vanilla extract, and fresh berries? They’re not just tasty—they’re filled with antioxidants, minerals, and vibrant life energy. Basically, dessert can nourish more than your sweet tooth.

If you’re looking to expand your gluten-free baking skills, recipes like the Flaky Gluten-Free Tart Crust Recipe are also great options for seasonal desserts.

Whether you’re managing celiac disease, avoiding gluten for health, or just interested in a lighter treat, this cake offers a wholesome way to celebrate the lively flavors of fresh produce—all without compromise.

If you’re hooked on gluten-free baking, recipes like my Best Gluten-Free Buttermilk Mini Scones are also perfect alongside seasonal fruit spreads.

Why You’ll Love This Recipe

• It’s naturally gluten-free and paleo-friendly
• A wonderful use for frozen rhubarb or fresh rhubarb
• Balanced between sweet and tart
• Perfect for Mother’s Day, brunch, potluck, 4th of July party or a spring or summer picnic
• The top of the fruit caramelizes into a jammy, irresistible topping
• The whole thing can be made with one large bowl and a springform pan

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Ingredient Substitutions

Strawberries → Any fresh berries—raspberries and blueberries work beautifully too

Almond flour → Oat flour or a gluten-free purpose flour blend (but it won’t be grain-free)

Erythritol → Maple syrup, coconut sugar, or even brown sugar for a more classic flavor

Avocado oil → Olive oil or coconut oil

Health Benefits (Especially for Women)

• Rhubarb is rich in vitamin K, which supports bone health, especially important for women over 40.
• Strawberries are packed with vitamin C and antioxidants that reduce inflammation and support skin health.
• Almond flour adds healthy fats and helps stabilize blood sugar.
• Eggs provide choline, great for brain and hormonal health.
• Lemon juice and zest boost liver detoxification—which is essential for estrogen metabolism.

The tart rhubarb, the sweet strawberries, the hormone-balancing fat from the nuts and eggs—this isn’t just cake. It’s functional food in dessert form. (Eternal life not guaranteed, but joy is.)

Chef Angie’s Tips

• Always let the cake cool before slicing—it holds better and the fruit sets up.
• Want it fluffier? Beat the egg whites separately and fold in at the end.
• Next time you make this, try folding in some slivered almonds or adding a swirl of dairy-free sour cream to the batter.

Ways to Serve

• With a dollop of whipped cream or coconut whip
• Slightly warm, with a scoop of vanilla ice cream or spruce tip ice cream
• Cold from the fridge with a morning cup of tea (my favorite way)
• For brunch, alongside scrambled eggs and asparagus
• As a stand-in for strawberry rhubarb pie—but lighter!

Storage

• Store the cooled cake in an airtight container in the fridge for up to 5 days.
• You can also freeze slices (wrapped well in plastic wrap) for up to 3 months.
• Best served at room temperature or lightly warmed.

Equipment

• Springform pan or 8-inch cake pan
• Parchment paper
• Large bowl
• Small bowl
• Whisk, spatula, and love (no additional cost)

FAQ

Can I use frozen rhubarb?

Yes! Just thaw and drain excess liquid before using.

What if I don’t have almond flour?

You can try a gluten-free purpose flour, but the texture will be more like a sponge cake than a coffee cake.

Is this recipe paleo?

Yes, if you use almond flour, coconut sugar or maple syrup, and avoid vanilla pudding.

Can I reduce the amount of fruit?

You can, but I wouldn’t. The amount of fruit makes the top of the fruit caramelize and adds amazing moisture.

Can I make it egg-free?

I haven’t tested it without eggs, but flax eggs might work. If you try it—report back!

There you have it—a gluten-free strawberry rhubarb cake that tastes like home, feels like a hug, and supports your hormones while delighting your taste buds.

Whether it’s rhubarb season, Mother’s Day, or just a Tuesday, this wonderful recipe is a celebration of spring, womanhood, and the pure joy of baking something with your own two hands.

Now if you’ll excuse me—I’ve got crumbs on my face and another slice to eat. 💕

More Spring Recipes

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Gluten-Free Żurek: Polish Sour Rye Soup

Best Deviled Egg Dip
Marbled Easter Eggs Using Oil

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Spring Salad Recipe With Fennel

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Pine Tips Balsamic Salad Dressing (From Spruce)

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How To Make Chocolate-Covered Spruce Tips

How To Make Pine Tips/ Needles Infused Oil

Beet Pickled Deviled Eggs

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