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Gluten-Free Rhubarb Cake with Almond Flour Recipe

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3.8 from 51 reviews

  • Author: Ezabella
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Diet: Gluten Free

Description

This Gluten-Free Rhubarb Cake with Almond Flour is a moist, tender, and flavorful dessert perfect for spring or summer. Combining the tartness of rhubarb with the richness of almond flour and a hint of lemon zest, this cake is naturally gluten-free and delightfully textured with a crunchy almond topping. It’s an ideal treat for those seeking a refined yet wholesome cake that pairs beautifully with whipped crème fraîche.

Ingredients

Pan Preparation

  • 1 teaspoon room-temperature butter, ghee, or coconut oil for the pan

Rhubarb

  • 12 ounces rhubarb (3-4 large stalks), divided use
  • 1 scant cup organic granulated sugar, divided use
  • Finely grated zest from 1 medium lemon, plus a squeeze of lemon juice

Batter

  • 2 large eggs
  • ⅓ cup whole-milk plain Greek yogurt (or plant yogurt)
  • ¼ cup + 2 tablespoons (90 ml) extra-virgin olive oil
  • 1 ¼ cups (120 g) blanched almond flour
  • ½ cup (80 g) sweet white rice flour
  • ½ cup (55 g) gluten-free oat flour (or 55 g sorghum flour)
  • ¼ cup (35 g) millet flour
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

Topping

  • Handful sliced almonds, for decorating
  • Whipped crème fraîche, for serving

Instructions

  1. Preheat Oven and Prepare Pan: Position a rack in the center of the oven and preheat to 350ºF. Rub a 10-inch round solid tart pan, or 9-inch cake or springform pan, with the butter or oil. Place the pan on a rimmed baking sheet to catch any drips during baking.
  2. Prepare Rhubarb: Trim off any leaves from the rhubarb. Slice rhubarb stalks diagonally into 1-inch thick pieces. Dice less appealing pieces until you have approximately ¾ cup diced rhubarb. Toss sliced rhubarb with 3 tablespoons sugar and a squeeze of lemon juice. In a separate bowl, toss the diced rhubarb with 1 tablespoon sugar and a squeeze of lemon juice. Set both aside for up to 30 minutes to macerate while you prepare the batter.
  3. Make the Batter: In a large bowl, rub lemon zest into ½ cup of sugar until moistened and clumpy. Whisk in eggs, Greek yogurt, and olive oil until well combined.
  4. Sift Dry Ingredients: Place a strainer over the bowl (or sift into another bowl if needed) and sift in the almond flour, sweet white rice flour, oat flour, millet flour, baking powder, baking soda, and sea salt. Add any bits caught in the sifter back into the mixture.
  5. Combine Batter and Rhubarb: Stir the sifted dry ingredients into the egg mixture until smooth and homogeneous. Drain the diced rhubarb of excess juice and fold it gently into the batter.
  6. Assemble in Pan: Scrape the batter into the prepared pan and smooth it evenly. Arrange the sliced rhubarb on top in concentric circles or scatter casually for a rustic look. Set aside the rhubarb juice for a refreshing fizzy water drink if desired.
  7. Add Toppings: Sprinkle the remaining 2 tablespoons sugar and sliced almonds evenly over the top of the cake.
  8. Bake the Cake: Bake in the preheated oven for 40 to 50 minutes, or until the top is golden and a tester inserted near the center comes out clean.
  9. Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan for about 45 minutes. Remove the sides from the pan, transfer the cake to a serving platter, and cut into wedges. Serve with whipped crème fraîche.
  10. Storage: The cake is best enjoyed within 2 days. Store covered at room temperature on day one, then refrigerate to maintain freshness if storing longer.

Notes

  • Use room-temperature butter, ghee, or coconut oil to ensure smooth pan preparation.
  • Allow rhubarb to macerate with sugar and lemon juice for enhanced flavor and moisture in the cake.
  • You can substitute plant-based yogurt to make the recipe dairy-free.
  • Mixing multiple gluten-free flours creates better texture and flavor than using a single flour.
  • The leftover rhubarb juice makes a refreshing addition to fizzy water or cocktails.
  • For best texture, slice the cake with a sharp knife and serve soon after baking.
  • Store the cake covered to prevent it from drying out.
  • Whipped crème fraîche adds a tangy contrast that complements the tart rhubarb.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/gluten-free-rhubarb-cake-with-almond-flour-recipe/