Gluten Free Apple and Rhubarb Cake -

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Gluten Free Apple and Rhubarb Cake

This pretty cake marries crisp, sweet apples with tart rhubarb to make a seasonal gluten free apple and rhubarb cake!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 354kcal

Preheat the oven to 350℉ and grease and line a 9-inch springform pan with a circle of parchment paper.
In a medium bowl, whisk together the 1 ¾ cups oat flour, ½ cup almond flour, 2 teaspoons baking powder, ½ teaspoon fine sea salt, and ½ teaspoon ground ginger.
In a large bowl, cream the ¾ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 minutes. Add the 3 large eggs one at a time, beating well to incorporate, then beat in the 1 teaspoon pure vanilla extract
Beat in one-half of the flour mixture, then the ½ cup plain yogurt, then the remaining flour mixture, beating until smooth. Scrape down the bowl. Fold in the 1 cup chopped rhubarb and chopped 1 apple until evenly distributed. Spread the batter into the prepared pan and smooth the top with a rubber spatula.
Place in the oven and bake for up to 1 hour, checking around 50 minutes, until lightly golden and a tester inserted in the center comes out clean. Remove and place on a wire rack to cool for 20 minutes, then gently remove from the pan to finish cooling completely. Dust with powdered sugar for serving if desired.

Rest the batter. Make sure to let the batter rest for 15-20 minutes once assembled. This will help to hydrate the oat flour and make the cake super soft.
Add another fruit. Try adding another seasonal fruit to the mix, such as ½ cup of raspberries or blueberries.
Use a gluten-free flour. Instead of the oat and almond flour combination, substitute your favorite gluten-free 1:1 flour or use my homemade gluten free flour blend. Use a total of 270 grams of flour.
Dairy-free: Swap the butter for non-dairy butter and the yogurt for non-dairy yogurt.
What size pan? I like to use a 9-inch springform pan to bake this cake because it's a bit of a taller cake, but you can also use a 9x13-inch pan for a thinner cake.
To finish: Powdered sugar is my favorite and easiest way to serve this cake. Just sift a bit over the top after it's cooled. You could also add a lemon glaze. I like slices plain, or served with whipped cream or a scoop of ice cream.