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 #chefdanielagerson. 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!
Gluten-Free Rhubarb Almond Cake
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.
Definetly my favorite with almond, yummieeeee ?????
You are so super sweet :). Gracias!
I can imagine a strawberry variation on this recipe, too! ???
Yes and yum! Now I wanna make it with strawberries too! Thanks so much for the idea :).
Hi! I jumped over to your site from Foodgawker because your gorgeous photo lured me in. This recipe looks incredibly delicious — I love the spice mixture, and cardamom is my favorite. My son has Celiac, so when I see a recipe I love that happens to be gluten-free, I’m excited. Your photos are absolutely stunning and I’m so happy to have found your site. 🙂
Your comment just made my day!!! Thank you so much for the sweet words on my photos! So stoked ya found my site too :). Please let me know how the dessert turns out and you’ve inspired me to make more gluten-free recipes.
I’ve got to be honest—I’ve never had rhubarb. This has got to be the most interest way I’ve seen it prepared though. Looks yummy!
Try rhubarb I say!!! And the most interesting way :)?! I’ll take it! Thanks ya so very much!
Hmmm yum! This Gluten-Free Rhubarb Almond Cake looks soooo healthy-licious! Can’t wait to try this to my kitchen. Thanks for sharing!
Absolute pleasure Maggie!!! Am adoring the word healthy-licious :)! And am really excited for you to make this in your kitchen :)!
Yes to using ALL the rhubarb! Also, could your photos get any more gorgeous??? Love this and loving those big strips of rhubarb on top
You are too kind Donna! Really appreciate and am super stoked on your sweet feedback! Thanks so much :).
Every single part of this sounds amazing. I love all the information you listed about rhubarb! I love rhubarb and strawberries but seldom showcase it on its own. The sweetness of the almond cake sounds like the perfect way to do that.
Thanks so much for the super sweet feedback Lauren :). I def do love playing around in the kitchen with rhubarb when it’s in season :)!
Oooh you’ve inspired me with this dessert! What a gorgeous cake for rhubarb. I’m still waiting for my grocer to get it in but I can’t wait to try this soon 😀
Thanks so much for the sweet feedback Tammy! And def hoping your grocer gets rhubarb soon too! Such a wonderful sweet treat for rhubarb season :).
I’m totally loving those gorgeous photos! It’s been a really long time since I last had rhubarb, but I keep seeing that pop of color at the grocery store and was actually just going looking for a recipe! Guess I’ll look no further! 🙂 Thanks for sharing!
Absolute pleasure Amy! And super stoked to hear I provided the rhubarb recipe answer to your rhubarb recipe question :). Def let me know how it goes after you make it too!
Your rhubarb cake looks so beautiful and enticing! Thanks for explaining what macerating means. I love the ingredients in this cake too – almond flour and coconut sugar. Plus the step by step photo explanation is brilliant. Thanks for posting!
Absolute pleasure Saima! Really appreciate your super sweet feedback! I’m always trying to explain terms that folks may not readily know :). Thanks so much for your words!
I have never seen a rhubarb dish so beautiful than this, I just want to pick up the whole plate and have it right now. Gorgeous pics!
Hehehe…. love and appreciate hearing that Jagruti!!! Thanks so much for the super sweet feedback :).
What a lovely cake! Hooray for rhubarb season, I am going to try this one day this week and serve it with ice cream!
Awesome!!! So super stoked to hear that Sara! And I’m right there with ya…. hip hip hooray for rhubarb season!!! Please let me know how it goes after ya make it… I’d absolutely love to hear :)!
Man this cake looks so amazing! I have paired rhubarb with strawberries but never with almond yet. Now I know what I was missing in my life!
Hehehe… the rhubarb almond combo is dreamy! Thanks so much for the super sweet feedback Neha :).
What size pan do you bake it in?
Apologies for not clarifying!!! Will update the recipe. 9×13 cake pan. Super stoked your making it Jessie :)!