Gluten-Free Rhubarb Cake

Rhubarb cake in the pan on the table with cream

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This gluten-free rhubarb cake recipe is the perfect easy dessert solution for anyone avoiding gluten but still craving the tender crumb of a buttery almond cake packed with fresh rhubarb.

Prep Time30

Total Time1 20

Course: Dessert

Cuisine: Amercian, Eastern European, European, Gluten-free

Keyword: Gluten-free rhubarb cake

Servings:

Calories: 236kcal

Equipment

Ingredients

Dry Ingredients

1 1/2 cup Almond flour
1/2 cup Sorghum flour
3/4 cup Oat flour
3/4 cup Coconut sugar
1 1/2 tbsp Baking powder
1 tbsp Baking soda
1/8 tsp Salt

Wet Ingredients

1/3 cup Greek yogurt or coconut yogurt
1/4 cup Avocado oil + 2 tbsp for oiling the pan
3 Eggs
2 tbsp Lemon zest
2 tbsp Apple cider vinegar

Other Ingredients

4 stalks Rhubarb
3 tbsp Coconut sugar
2 tbsp Lemon juice

Instructions

Preheat your oven to 350°F and grease a tart pan or springform pan with butter or avocado oil.
2. Prepare the Rhubarb: Trim off any leafy tops from the rhubarb stalks and discard them. Slice the stalks on a diagonal into 1-inch pieces, setting aside the prettiest ones for decorating the top of the cake. Take any less attractive or uneven ends and dice them finely until you have about 1 cup.
In a small bowl, mix the sliced rhubarb with 2 tablespoons of coconut sugar and a squeeze of lemon juice. In a separate bowl, repeat the process with the diced rhubarb, using 1 tablespoon of sugar and another squeeze of lemon. Let both bowls sit and macerate while you prepare the cake batter—ideally for about 20–30 minutes.
3. Make the Batter: In a large mixing bowl, mix the the lemon zest into half a cup of sugar until it’s fragrant, moistened, and slightly clumpy and let it sit for 10 minutes. This step really brings out the citrusy oils.
Whisk in the eggs, yogurt, and avocado oil until the mixture is smooth and well combined
Next, I place a fine-mesh strainer over the bowl (or over a separate bowl if there isn't enough room) and sift in the almond flour, oat flour, and sourdough flour, along with the baking powder, baking soda, and salt.
Once the dry ingredients are in, I stir the flour mixture into the wet ingredients until the batter becomes smooth and cohesive.
Mix in apple cider vinegar. Drain the diced rhubarb and gently fold it into the batter.
Scrape the batter into a prepared cake pan and smooth the top with a spatula. Then comes the fun part: arranging the sliced rhubarb over the top. Let the creativity shine!
To finish it off, I sprinkle the remaining two tablespoons of sugar and a generous handful of sliced almonds over the top.
4. Bake the Cake: Slide the pan into a preheated oven and bake for 50 minutes, until the top is golden and a tester inserted into the center of the cake comes out clean.
Let the cake cool completely—about an hour—before removing the sides of the springform pan.

Nutrition