Gluten-Free Almond Rhubarb Cake

An easy to make deliciously gluten-free lemony almond rhubarb cake celebrating spring and summer rhubarb bounty ~ yum!

If I’m being literal with the name it’s actually a double rhubarb triple almond cake! I’m def known for being quite intensebut I thought the name Lemony Double Rhubarb Triple Almond cake was a bit too intense…even for me!

• Leave no rhubarb behind! We make good use of any parts of the stalks we must trim away to fit as the topping by using up the pieces in the batter.
• It’s spring and summers answer to your gluten-free dessert needs!
• Macerating the rhubarb mellows its sharp acidity and amps up its taste, turning it meltingly tender as it bakes.
• The cake is extra moist thanks to the addition of yogurt.
• Using 4 different kinds of almonds adds a nice subtle complexity.
• The nutty almonds, the richness of the yogurt, the floral vanilla, balance the slightly sour and tart rhubarb and the warm notes in the cardamom.

I’m all about cakes that highlight the very best of the season fresh fruit bounty!

What is Macerating?

Macerating is similar to marinating, except it uses fruit instead of meat or veggies.

The process is quite simple: splash fresh or dried fruit with a flavored liquid such as a liquor, vinegar, syrup, or juice. Let sit at least 30min and up to overnight and voila ~ you just macerated!

The fruit absorbs the liquid and seasoning around it causing a slight change in texture and flavor.

A teeny tiny bit about Coconut Sugar

Coconut sugar is subtly sweet and almost like brown sugar with a slight hint of caramel.

Almond Flour vs. Almond Meal

First thangs first: almond flour is notthe same as almond meal. Almond meal is coarser and may contain the skin of the nuts. Almond flour is finer and more consistent in grain size.

To note: not all almond flour is created equal! They may all be made from ground almonds but we want the stuff that’s finely enough ground we can make cakes and bread that rival their best wheat-based counterparts.

What we want: blanched almond flour, so there’s no little dark bits of skin.

How to Make this Recipe

Please enjoy my step-by-step image with the corresponding instructions below for easy cooking!

Rhubarb Almond Cake. Pre Oven.

Cooks Tips

• Don’t forget to trim away those toxic rhubarb leaves!
• Let rhubarb macerate for at least 30 min.
• Don’t confuse almond flour for almond meal!
• Not all almond flour is created equal! For best results, use blanched almond flour.
• The cake can be stored at room temperature in an airtight container for up to 3 days.

If you’re a gluten eater I wanna know if ya missed any flour in this super moist cake!

Wanna try another one of my rhubarb desserts? Check out my Berry-licious Macadamia Rhubarb Bars and Rhubarb Upside-Down Cake!

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Lets make waves in the kitchen!

Print Recipe

5 from 1 vote

Gluten-Free Rhubarb Almond Cake

An easy to make deliciously gluten-free lemony rhubarb almond cake celebrating spring and summer rhubarb bounty ~ yum!

Prep Time20 mins

Cook Time1 hr 10 mins

Total Time1 hr 30 mins

Course: Brunch, Dessert

Cuisine: Californian

Keyword: Gluten-Free Cake, Gluten-Free Rhubarb Cake, Rhubarb Cake

Servings: 8

Ingredients

Cake Batter

• 1 rhubarb stalk cut into 1" thick slices and any leftover pieces from trimming down the topping
• 1 tablespoon sugar white, brown or coconut
• 1 lemon zest & juice
• 6 tablespoons butter
• 3/4 cup sugar white, brown or coconut
• 2 eggs
• 1/2 teaspoon almond extract
• 2 cups almond flour blanched
• 1 teaspoon baking powder
• 1/2 teaspoon cardamom
• 1/2 teaspoon kosher salt
• 1 cup Greek yogurt

Rhubarb Stalk & Sliced Almond Toppings

• 1/2 teaspoon vanilla extract
• 8 stalks rhubarb
• 1/4 cup sugar white, brown or coconut
• 1 tablespoon butter
• 1 lemon zest & juice
• 1/2 tablespoon vanilla extract
• 1/4 teaspoon kosher salt

Instructions

Cake Batter

• Preheat oven to 400 F. 
• Mix 1 cup of chopped rhubarb with the zest and juice of 1 lemon, 1 tablespoon of sugar and ½ teaspoon of vanilla. Let sit until your ready to use, at least 30 min. 

Rhubarb Stalk & Sliced Almond Toppings

• Toss the rhubarb stalks in a baking dish with zest and juice of 1 lemon, ¼ cup of sugar, 1 tablespoon butter, ½ tablespoon of vanilla, and ¼ teaspoon salt. Place in the pre-heated oven and bake for 10min and then turn oven down to 375 degrees. 

Cake Batter

• In the bowl of a food processor with the paddle attachment, beat butter and 3/4 cup of sugar until light and fluffy.
• Add eggs, one at a time, to the butter and sugar mixture, pulsing to combine the first egg before adding the second. Then add the almond extract and pulse for another few minutes until light and fluffy
• Add almond flour, baking powder, cardamom and salt and give it another quick pulse until it’s all combined.
• Gradually add the yogurt and continue pulsing until it's all combined. 
• Pour batter into a bowl. Fold in macerated rhubarb with all it's delicious liquid too. 
• Scrape batter into a prepared pan. Smooth batter over with a spatula and arrange baked rhubarb on top. There will be some caramelized liquid in the dish that was used to bake the rhubarb ~ don’t throw this out! We are using this to caramelize the almonds next. 
• Place cake in oven and bake for 1 hour, turning half way through.

Back to the Rhubarb Stalk & Sliced Almond Toppings

• While the cake bakes, melt the remaining 1 tablespoon of butter directly into the pan used to bake the rhubarb stalks. I placed my baking dish directly on the stove. Once the butter is melted add the sliced almonds and cook on medium heat for 3-5 minutes, until the almonds look and smell caramelized. Set aside until the cake is down. The sliced almond topping is optional. 

Cake Batter

• Remove the cake from the oven. Double check that a toothpick inserted into the middle comes out clean. Let the cake cool and sprinkled with the caramelized sliced almond goodness. 

Notes

• Don’t forget to trim away those toxic rhubarb leaves!
• Let rhubarb macerate for at least 30 min.
• Can sub brown sugar for coconut sugar if need be.
• Don’t confuse almond flour for almond meal!
• Not all almond flour is created equal! For best results, use blanched almond flour.
• The cake can be stored at room temperature in an airtight container for up to 3 days.