Gluten Free Strawberry Rhubarb Cake

Strawberries and rhubarb were just made for each other! In strawberry and rhubarb jam, soft and tender gluten-free strawberry and rhubarb muffins, in a gluten free strawberry rhubarb crisp or gluten free strawberry rhubarb bars, and so much more, this classic combo is quintessential summer.

Here, I folded sliced strawberries and chopped rhubarb into a vanilla-scented and buttery cake batter made with just two easy gluten-free flours. I finished the cake with a shower of sifted powdered sugar after it cooled; you can keep it plain, serve it with ice cream or whipped cream, or even drizzle it with maple glaze.

Why I Love This Seasonal Cake

• No mixer needed! Yes! Just a whisk and a wooden spoon are all you'll need to put together the batter.
• So summery. Rhubarb's short season in spring/early summer means you don't get to enjoy it all year long - so make the most of it while you can. It makes it all the sweeter when it's fleeting.
• Beautifully gluten-free. Oat and almond flours are a wonderful combo of gluten-free flours that create undetectably gluten-free bakes, always my goal when it comes to developing gluten-free recipes!

Ingredients Needed

Here's what you need to make this strawberry rhubarb cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oat flour - Learn how to make oat flour easily at home, or pick up a package at the store. Substitute brown rice flour or sorghum flour by weight if you don't eat oats.
• Almond flour - I use finely ground almond flour; if you don't eat almonds, substitute another nut flour, or a gluten-free flour of your choice.
• Baking powder
• Salt - I use fine sea salt in my recipes, and table salt works, too.
• Cinnamon - A hint of ground cinnamon adds warmth, or try ground ginger.
• Butter - Unsalted butter is best.
• Sugars - A mix of granulated sugar and light or dark brown sugar.
• Eggs - Use large or medium eggs.
• Yogurt - I used plain, whole-fat yogurt, and you could use low-fat yogurt, too.
• Rhubarb - Feel free to use fresh or frozen, chopped into ½-inch pieces
• Strawberries - Fresh strawberries work best.

Tips & Recipe Notes

• Can I use frozen rhubarb? Yes, frozen rhubarb works great in this recipe. You can cut up the stalks directly from frozen without needing to defrost them.
• How about frozen strawberries? I prefer to use fresh strawberries here because frozen strawberries can release too much excess moisture into the cake, making it a bit gummy.
• Another fruit. Make a blueberry rhubarb cake or raspberry rhubarb cake by swapping the strawberries for another berry!
• Use a 1:1 gluten free flour blend. If you wish, substitute a gluten-free flour mix, like my homemade gluten free flour blend, for the combination of oat and almond flours.
• Dairy-free. Swap melted coconut oil or dairy-free butter for the butter and use non-dairy yogurt for the yogurt.
• Add a glaze. Finish the cake with an easy lemon glaze or vanilla glaze for an extra bit of sweetness.

Proper Storage

• Counter - Loosely cover the pan of cake with foil and store on the counter for up to 2 days.
• Fridge - Place the cake in an airtight container and store it in the fridge for up to 5 days.
• Freezer - Transfer squares of cake to a freezer-safe container or bag and store in the freezer for up to 2 months. Thaw in the fridge before serving.