If you’re searching for a dessert that’s both gluten-free and bursting with seasonal flavor, look no further than this Gluten-Free Rhubarb Cake. It’s the perfect balance of sweet and tart, with a soft, tender crumb and a hint of rustic charm. Whether you’re gluten-sensitive or simply love a good rhubarb dessert, this cake delivers on every level.
Why Rhubarb?
Rhubarb is a springtime favorite known for its bright red stalks and tangy flavor. When baked into a cake, it softens and releases just enough juice to create a moist, slightly sticky texture that contrasts beautifully with a golden crust.
The Gluten-Free Twist:
This cake uses a blend of gluten-free flours—like almond flour, rice flour, or a gluten-free all-purpose mix—to achieve that classic cake texture without any wheat. A touch of ground almonds or oat flour can add extra depth and a nutty flavor. Be sure to include xanthan gum or a binding agent if your flour blend doesn’t already have it, to hold everything together.
Naturally Sweetened:
You can use cane sugar, coconut sugar, or even maple syrup for sweetness, depending on your dietary needs. The tartness of the rhubarb pairs especially well with natural sweeteners, keeping the cake from being overly sugary.
How to Serve:
This cake is delightful warm or at room temperature. Dust it with powdered sugar, serve it with a dollop of whipped cream, or enjoy it plain with your afternoon tea. For an extra treat, pair it with vanilla ice cream or Greek yogurt.
Storage Tips:
Gluten-free cakes tend to be a bit more delicate, so store leftovers in an airtight container in the fridge. It keeps well for up to three days and tastes even better the next day as the flavors deepen.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder gluten-free
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup rhubarb chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine almond flour, coconut flour, baking powder, and baking soda.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
I substituted the sugar with honey and it turned out okay. Not as sweet as I like, but still edible.
I used margarine instead of butter and the texture was weird. My sister said it tasted like cardboard. Stick to butter, people!
I tried this gluten free cake because I have celiac disease. It turned out great! I used apple instead of rhubarb and it was still delicious. Thanks for sharing!
No gluten and still yummy? Wow, this is a game changer. Can’t wait to show it to my friends who are on diets! So happy! 😃
This cake sounds amazing! I’ve been trying to eat healthier, but I love sweets. Can’t wait to try this!
Looks good! But I ain’t got rhubarb. Can I use banana instead? 🍌
Easy to follow recipe but my cake came out flat. What did I do wrong? Followed instructions, but I guess baking is harder than it looks. 😩
Flat cake? Did you remember to check the oven temp? Sometimes the thermometer is off. It happens to everyone! 😅
Don’t beat yourself up! Gluten free recipes can be tricky. Maybe your baking powder wasn’t fresh? That could cause it to not rise.
I don’t get why everyone loves rhubarb. This cake was okay, but I found it a bit too tart for my taste. Maybe I used too much rhubarb? Not sure I’ll make it again.
This cake was amazing! I made it for a family gathering and everyone loved it. It’s super moist and the rhubarb adds such a nice tang. Definitely a keeper! 🍰
I tried this recipe, but it turned out kind of dry. I think I needed more butter or maybe oil?
Rhubarb ain’t my favorite. But I tried it for the health benefits! Guess it’s okay…
If you’re not a fan of rhubarb, maybe try switching it with another fruit? It might taste better for you!
I mixed up the flours and used all-purpose instead of almond. Still turned out okay, but it was definitely not gluten-free! 😂
Cake? More like a crumble, amirite? But I guess it was alright. lol
Baked it today and it’s a hit! My kids аre asking for more. Rhubarb is underrated.
Why is everyone raving about rhubarb? It tastes kinda gross to me. I did not enjoy this cake at all.
This looked easy but I don’t know how to use almond flour. What can I use instead?
You can use regular flour if you’re not gluten-free! Just make sure to adjust the quantity. Hope that helps!
Made it for my gluten-intolerant friend, and they couldn’t believe it was gluten free. Huge hit with everyone!
Easy recipe but not so tasty, I might try with more sugar next time. Kinda bland.
I don’t like rhubarb but was forced to make this by my sister. Surprising it wasn’t horrible.
Nice recipe but need more sugar I think. Not sweet enough for my taste. Next time I’ll add chocolate chips.
I totally agree! A bit more sugar would really bring out the sweetness. Chocolate chips sound like a great addition too! 🍫
The texture was really off for me, too crumbly. But I might have done something wrong :-/
Yummy! I made this for my gluten-intolerant friend and she loved it. Thanks for the recipe!
Rhubarb? Isn’t that the stuff nobody likes? 🤔 Not for me.
Not a fan. The flavor was just kinda bland, and it didn’t rise much. Maybe it was my oven? 🤷♂️
Delish! Licked the bowl clean. Even my kids ate it without knowing it’s gluten free! 😂
Wait, did you say gluten-free? How can it taste good? I thought gluten was the secret ingredient to flavor! 🤔
So glad to hear that! It’s always a win when kids enjoy something healthy without knowing it! 😄
This is the best gluten-free cake I’ve ever had! So moist and delicious. Thank you!
I made this cake last week and it turned out AMAZING! So happy to find gluten-free recipes that actually taste good! 😍
I don’t know about this one… rhubarb? Are you sure it’s not too tart? I’m skeptical.
This cake was delicious! I never knew gluten free could taste so good. Will make again for sure!
I followed it closely but my cake was a bit dense. Not bad though—just more “buttery crumble” than fluffy cake. Next time I might whip the butter longer.
I tried this recipe and it was a disaster! The cake didn’t rise at all. What did I do wrong? 😕
This rhubarb cake is amazing! So moist and flavorful. Totally loved it! 😍
I tried it too and it was really good! Rhubarb adds such a nice tang. I’m glad you loved it! 😊
Yummy!
Thanks! Rhubarb cakes are the best—sweet-tart and super cozy. 😋
Why do people even eat gluten-free? It’s just a trend, right? This whole cake seems weird to me.
It was too crumbly for my taste. Maybe I messed it up, idk. Hated it.
Sorry to hear that! Maybe next time try adding a bit more butter? That might help with the crumbly texture.
Sweet & tangy! Perfect combo! I made it for my friend who can’t eat gluten and she was thrilled. Great recipe!
I followed the recipe exactly and the toothpick came out clean but the center was still kind of gummy after cooling. I think 35 minutes wasn’t enough for my oven.
I disagree a bit: if the toothpick was clean but it was gummy, it might be the rhubarb being extra juicy, not the time. Next time try draining/chopping finer or cooking a bit longer by 5-10 min.
That makes sense—gluten-free bakes can still look “done” on the toothpick test while the center finishes setting as it cools. Maybe give it closer to 40 minutes (or tent with foil if it browns too fast).
Rhubarb is so weird! My mom used to bake with it. Not sure if I like it in cake though…
I was skeptical about coconut flour proportions, but it worked. Texture is a bit more dense than wheat cakes, which I actually like. Would definitely make again in rhubarb season.
Totally get the skepticism—coconut flour can be tricky. I’m glad you stuck with the 1/4 cup though. Dense but still tasty makes sense for this cake, especially with rhubarb season vibes 🌿
Dense is okay I guess, but I think 30-35 min might be too short? Mine came out a bit gummy in the middle. Also I used 1/4 cup coconut flour like it says, so idk. Maybe my rhubarb was too juicy.
Perfect for gluten-free diets! I served this at my party and everyone loved it! Highly recommend!
Why do recipes always say ‘until fluffy’ like I have a fluffy butter measuring tape? 😅 I still followed it but it was thicker than expected.
The instructions are fine, but I always have trouble with coconut flour in cakes. I added a splash of milk and it improved a lot. Without that, it felt too thick batter.