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5 mini almond rhubarb cakes in mini silver skillets, post oven and overhead shot.
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5 from 6 votes

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
Servings: 8


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


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. 


  • 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.