Gluten Free Rhubarb Cake
Tart rhubarb is the star of this gluten free rhubarb cake, with jammy pockets of rhubarb and a soft-crumbed cake that's just sweet enough.
Servings: 10 servings
Calories: 355kcal
Ingredients
- ½ cup unsalted butter , at room temperature
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ¾ cups oat flour (210 grams)
- ½ cup almond flour (60 grams)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 ½ cups chopped rhubarb
- ½ cup sliced almonds
- powdered sugar , for finishing, optional
Instructions
- Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.
- In a large bowl or bowl of a stand mixer, use an electric mixer to cream the ½ cup unsalted butter with the 3 tablespoons vegetable oil, 2 large eggs, and 1 cup granulated sugar until light and fluffy, about 2 minutes. Beat in the zest of 1 lemon and 1 teaspoon pure vanilla extract.
- On low speed, mix in the 1 ¾ cups oat flour, ½ cup almond flour, 1 teaspoon baking powder, ½ teaspoon fine sea salt, ½ teaspoon ground ginger, nd ½ teaspoon ground cinnamon. Gently fold in the sliced 1 ½ cups chopped rhubarb.
- Pour the batter into the prepared cake pan and rest it for 20 minutes. Scatter the ½ cup sliced almonds evenly over the top of the cake, then place in the oven and bake for 40-45 minutes, until the top is set and a tester inserted in the middle comes out clean.
- Cool the cake in the pan set on a wire rack for 15 minutes, then turn out to cool to room temperature. Transfer to a plate to serve, and sift over some powdered sugar if using.
Notes
- Can I use frozen rhubarb? Yes, frozen rhubarb works great in this recipe. And, you can cut up the stalks directly from frozen without needing to defrost them.
- Room temp ingredients. This is a pretty simple cake, so to make it taste the best it can be, you want the batter to be light and fluffy. Bring the butter and eggs to room temperature before beating so that they really incorporate into the batter.
- Another fruit. Use this base recipe to make a gluten free blueberry cake or gluten free raspberry cake!
- Other flour. If you prefer, use a 1:1 gluten-free flour for the combination of oat and almond flours (use 2 cups/280 grams of a flour mix, like my homemade gluten free flour blend).
- Make it dairy-free. Substitute non-dairy butter for the butter to easily make this a dairy-free cake.
- Nuts. If you love a bit of crunch, stir ½ cup of chopped walnuts into the batter.
Nutrition
Calories: 355kcal | Carbohydrates: 37g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 167mg | Potassium: 174mg | Fiber: 3g | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg