This Gluten-Free Rhubarb Cream Cake is beautiful and delicious too -- honey-sweetened rhubarb is paired with piles of whipped cream and layers of buttery gluten-free cake.
½cupunsalted butter, plus more for the panat room temperature
¾cupsugar or maple sugar
2eggsat room temperaturelarge
1tsppure vanilla extract
1 ¾cups/130 ggluten-free oat flour
½cup/80 gsweet white rice flour
2tspbaking powder
½tspfine sea salt
½cupwhole milkat room temperature
1 ½cupsheavy cream
Instructions
Make rhubarb compote
Heat oven to 350 F. Place cut rhubarb in a baking dish, drizzle over the honey, and mix to combine. Roast until soft, about 25 minutes. Remove from oven, mix to fully break down the rhubarb, and set aside. You'll need about 1 cup of compote for this recipe. Use the rest in yogurt, on toast ... etc.!
Make cake
Place a piece of parchment in an 8-inch cake pan. Grease the parchment and sides of cake pan with butter.
In a large bowl, using an electric hand mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until combined after each and scraping down the sides and bottom of the bowl as needed, Beat in the vanilla extract.
In a medium bowl, whisk together the oat and sweet white rice flours with the baking powder and salt.
With the mixer on low, stir half of the flour mixture into the butter mixture until just combined. Stir in the 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 heavy cream until soft peaks form.
Spread the bottom cake layer with the jam, then top with 3/4 cup of the rhubarb compote. Spread half the whipped cream over and top with the other cake layer. Spread the remaining 1/4 cup rhubarb over the top layer and spread the remaining whipped cream over in an even layer.
Cake may be kept, well covered in the fridge, for 3 days.
Notes
Oat flour substitute -- swap sorghum or millet flourSweet white rice flour substitute -- try tapioca flour or arrowrootSugar substitute -- try honey or maple sugar for the sugarWhole milk substitute -- switch for full fat coconut milk or your favorite non-dairy milkButter substitute -- swap for coconut oil