This beautiful gluten free rhubarb cream cake is one for the books. A buttery gluten-free cake sandwiches sweet-tart homemade rhubarb compote that's finished with a cloud of whipped cream.
This beautiful rhubarb cream cake is wonderful to make in the spring and throughout the summer months, or whenever you can grab rhubarb! I love to make it with my recipes for rhubarb jam and rhubarb compote, but really, any seasonal jam will do (strawberry & rhubarb jam and strawberry honey jam are other favorites to use here).
There’s something timeless about a cake layered with cream and fruit jam; it feels both simple and celebratory. My version of a jam and cream cake leans into that old-fashioned charm but with a modern update: Gluten Free! Tender layers of gluten-free vanilla cake, softly whipped cream, and tangy-sweet rhubarb preserves make it stand out.
You could try roasted strawberry compote here instead of the rhubarb, or swap in raspberry jam if that's easier. It would be lovely savored with a glass of cold bubbly (wine or water) for a celebration with the windows flung open. Or even better, on a deck or lawn with strong cups of hot tea served in the good china. All in all, this is one of my favorites.
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You'll Love This Special Cake
This gluten free rhubarb cream cake strikes the ideal balance between elegant and approachable, and yet it doesn't take long to make! The cake layers are sturdy yet pleasingly soft, easy to bake with your favorite gluten-free flour blend, and they hold up beautifully to the whipped cream and rhubarb. You can make the components ahead of time—bake the cake a day early, have your rhubarb jam at the ready, then assemble and serve. I entreat you to bake it forthwith!
- Naturally gluten-free. No complicated substitutions are needed here, just your favorite gluten-free flour blend (I tested this recipe with my homemade gluten free flour blend, which is my go-to blend, and it was perfect).
- Make-ahead friendly. Bake the cake and prep the rhubarb in advance, then assemble when you’re ready to serve.
- Perfectly seasonal. A lovely way to highlight my spring/summer favorite rhubarb that goes a step beyond the also excellent gluten free rhubarb crisp or gluten free rhubarb crumble.
- A crowd-pleaser. Not too sweet, beautifully balanced, and that whipped cream is always a hit! Plus, no one will be able to tell it's gluten-free unless you tell them.
Ingredients Needed
Here's a look at the simple ingredients that go into this lovely little cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Butter - Unsalted butter at room temperature is my preference.
- Granulated sugar
- Eggs - Large eggs are best.
- Gluten free flour - As noted, my homemade blend works beautifully in this cake. You can use your preferred 1:1 blend if you like, just make sure to measure it out by weight for the best results.
- Baking powder - Always check the expiration date on your baking powder (and soda) to make sure it's fresh!
- Salt - I use fine sea salt, and table salt also works.
- Milk - I like whole milk for richness. You can also use 2% milk.
- Heavy cream - No substitute for this bad boy - you need the real heavy cream here! In a pinch, you can use pre-made whipped cream, although I think fresh is best.
- Rhubarb - Use rhubarb compote or rhubarb jam, homemade if possible, or store-bought.
How to Make Gluten Free Rhubarb Cream Cake
Here's an overview in photos of how to make this dreamy cake:
1. Combine dry ingredients: In a small bowl, whisk together the gluten free flour, salt, and baking powder.
2. Cream butter: Beat the sugar into the butter until light and fluffy, then add the eggs.
3. Combine: Mix in the flour mixture and the milk, then pour the batter into a lined 8-inch baking pan and rest it for 15 minutes.
4. Bake: Place in a 350°F oven and bake for up to 45 minutes, then cool completely.
5. Assemble: Split the cake in half, spread the bottom half with jam and whipped cream.
6. Frost: Top the cake with whipped cream and frost the sides.
Baking Tip: What Kind of Jam?
I love homemade jam in this cake, and because it's a rhubarb cream cake, I obviously almost always use rhubarb compote or rhubarb jam! But you can use the general method outlined here to make another flavor (blackberry jam cake, anyone?), or even try homemade lemon curd or honey lemon curd instead of the rhubarb for a lemony kick.
Tips & Substitution Suggestions
- Sweeten the whipped cream. Note that I don't call for sweetening the whipped cream before putting the cake together. However, for a sweeter whipped cream, whip in ¼ cup of sifted powdered sugar.
- Chill the cake before assembling. After the cake has cooled to room temperature, place it in the fridge for about 30 minutes. This will help the crumb firm a bit, making it easier to cut the cake in half.
- Refrigerate before serving. This is a helpful, though not 100% necessary step. For the cleanest slices, chill the fully assembled cake for 30–60 minutes before cutting into it.
- Enjoy cold or at room temperature. I love nibbling on slices of cake straight from the fridge, and it's equally delicious after sitting out on the counter for 15-20 minutes at room temperature.
- Make it dairy-free. Swap the heavy cream for coconut cream, the milk for your favorite non-dairy milk, and the butter for non-dairy butter.
Proper Storage
Once assembled, this cake is best enjoyed within a day or two, although it will last a bit longer and still taste very good. Leftovers can be stored in the refrigerator, loosely covered, for up to 5 days. If you’d like to prepare it in advance, bake the cake layers up to 2 days ahead, wrap them tightly in plastic, and store them in the fridge. Whip the cream and assemble the cake just before serving for the freshest texture and flavor.
More Gluten Free Rhubarb Recipes
Happy baking! If you make this recipe, I’d love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten Free Rhubarb Cream Cake
Ingredients
- ½ cup unsalted butter , at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 ¾ cups gluten free flour (210 grams)
- 1 ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup whole milk
- 1 ½ cups heavy cream
- 1 cup rhubarb compote , or rhubarb jam
Instructions
Make cake
- Place a piece of parchment in an 8-inch cake round. Grease the parchment and sides of the cake pan with butter.
- In a large bowl, using an electric hand mixer on medium speed, cream the ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Add the 2 eggs one at a time, beating until combined after each and scraping down the sides and bottom of the bowl as needed.
- In a medium bowl, whisk together the 1 ¾ cups gluten free flour, 1 ½ teaspoon baking powder, and ½ teaspoon fine sea salt.
- With the mixer on low, stir half of the flour mixture into the butter mixture until just combined. Stir in the ½ cup whole milk until just combined, then add the rest of the flour, scraping down the sides and bottom of the bowl as needed.
- Position a rack in the center of the oven and heat to 350º F. Spread the batter evenly in the pan and let rest while the oven heats.
- Place the cake in the oven and bake until the top is golden and a toothpick inserted near the center comes out clean, the top is set, and the edges are slightly coming away from the pan, 40-50 minutes. Remove from oven and let cake cool completely in the pan on a rack, then invert onto a serving platter and peel away the parchment.
- Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
Assembly
- In a large bowl, whip the 1 ½ cups heavy cream until soft peaks form.
- Spread the bottom cake layer with the 1 cup rhubarb compote. Spread half the whipped cream over and top with the other cake layer. Use the remaining whipping cream to frost the top and sides of the cake.
- Cake may be kept, well covered in the fridge, for 3 days.
Notes
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- Sweeten the whipped cream. Note that I don't call for sweetening the whipped cream before putting the cake together. However, for a sweeter whipped cream, whip in ¼ cup of sifted powdered sugar.
-
- Chill the cake before assembling. After the cake has cooled to room temperature, place it in the fridge for about 30 minutes. This will help the crumb firm a bit, making it easier to cut the cake in half.
-
- Refrigerate before serving. This is a helpful, though not 100% necessary step. For the cleanest slices, chill the fully assembled cake for 30–60 minutes before cutting into it.
-
- Enjoy cold or at room temperature. I love nibbling on slices of cake straight from the fridge, and it's equally delicious after sitting out on the counter for 15-20 minutes at room temperature.
-
- Make it dairy-free. Swap the heavy cream for coconut cream, the milk for your favorite non-dairy milk, and the butter for non-dairy butter.
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