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Gluten Free Rhubarb Cake

A delightful and fluffy gluten-free cake that balances the tartness of rhubarb with the nuttiness of almond flour, perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups fresh rhubarb, chopped Adds tartness to the cake.
  • 1.5 cups almond flour Provides a gluten-free base.
  • 0.5 cups sugar Sweetens the cake.
  • 0.5 cups butter, softened Creates a rich texture.
  • 3 pieces eggs Adds moisture and binding.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon baking powder Helps the cake rise.
  • 0.25 teaspoon salt Balances sweetness.
  • 0.25 teaspoon baking soda Contributes to leavening.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, combine the almond flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the chopped rhubarb gently to keep the pieces intact.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool before serving.

Notes

Serve warm, optionally glazed with lemon icing, or with a scoop of vanilla ice cream. Can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.