Gluten Free Strawberry Rhubarb Cake
A soft, buttery gluten-free strawberry rhubarb cake packed with fresh fruit. Fork-tender, easy to make, and perfect for summer dessert.
Servings: 10 servings
Calories: 308kcal
Ingredients
- 1 ¾ cups oat flour (210 grams)
- ½ cup almond flour (60 grams)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter , melted
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 2 large eggs
- ½ cup plain yogurt
- 1 cup chopped rhubarb fresh or frozen, chopped into ½-inch pieces
- 1 cup strawberries hulled and sliced
Instructions
- Preheat the oven to 350℉ and grease and line a 9x13-inch pan with 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 cinnamon.
- In a large bowl, whisk together the ½ cup unsalted butter, ½ cup granulated sugar, and ½ cup light or dark brown sugar until well combined and slightly lighter in color. Whisk in the 2 large eggs one at a time.
- Stir and whisk in one-half of the flour mixture, then the ½ cup plain yogurt, then the remaining flour mixture, stirring until smooth. Fold in the 1 cup chopped rhubarb and 1 cup strawberries until evenly distributed. Spread the batter into the prepared pan, smooth the top with a rubber spatula, and rest for 15 minutes.
- Place in the oven and bake for up to 1 hour, checking around 50 minutes, until the surface is lightly golden and a tester inserted in the center comes out clean. Remove and place on a wire rack to cool to room temperature. I serve directly from the pan. Dust with powdered sugar before serving if desired.
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.
Nutrition
Calories: 308kcal | Carbohydrates: 38g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 230mg | Potassium: 186mg | Fiber: 3g | Sugar: 22g | Vitamin A: 364IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 2mg