Name: Gluten-Free Rhubarb Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European
Ingredients: 4 cups rhubarb, cut into 1/2-inch cubes (about 1 1/4 lb), preferably red pieces; 1 1/4 cups sugar, divided (or substitute half brown sugar); 4 tbsp butter; 1 tbsp fresh lemon juice; 2 tsp vanilla extract; Pinch of salt; 4 large eggs, separated (room temperature); Zest of 1 lemon; 1/4 tsp cardamom; 1 1/2 cups finely ground almond flour or meal; 1 tsp baking powder; 1 tsp white or cider vinegar; Powdered sugar, for sprinkling

This gluten-free rhubarb cake is light, flavorful, and just the right balance of tart and sweet. I love how the rhubarb brings brightness to each bite, while the almond flour keeps the cake naturally moist and tender. It’s a dessert that feels rustic yet elegant, perfect for any occasion.

Why You’ll Love This Recipe

I love this recipe because it takes a seasonal ingredient like rhubarb and turns it into a stunning cake that’s both gluten-free and full of flavor. The almond flour gives it a rich, nutty texture, while the lemon zest and cardamom add just enough freshness and warmth. I also appreciate how the whipped egg whites make the cake airy without being heavy.

Ingredients

4 cups rhubarb, cut into 1/2-inch cubes ( about 1 1/4 lb) Use red pieces for best presentation.
1 1/4 cup sugar -divided (or use half brown sugar)
4 tbsp butter
1 tablespoon fresh lemon juice
2 tsp vanilla extract
pinch salt
4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
zest from one lemon
1/4 teaspoon cardamon
1 1/2 cups finely ground almond flour or meal
1 teaspoon baking powder
1 teaspoon white or cider vinegar
Powdered sugar for sprinkling

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9-inch springform pan.
I toss the rhubarb with 1/4 cup of sugar and set it aside so it releases a bit of juice.
In a mixing bowl, I cream the butter with 1 cup of sugar until light and fluffy.
I add in the egg yolks one at a time, then mix in lemon juice, vanilla, lemon zest, cardamom, and a pinch of salt.
I fold in the almond flour and baking powder until combined.
In a clean bowl, I beat the egg whites with vinegar until stiff peaks form.
I gently fold the egg whites into the batter, keeping as much air as possible.
I stir in the rhubarb pieces and pour the batter into the prepared pan.
I bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Once cooled, I dust the top with powdered sugar before serving.

Servings and Timing

This recipe makes about 10–12 servings. The total time is around 1 hour, including about 15 minutes of prep and 45 minutes of baking.

Variations

I sometimes swap half of the rhubarb with strawberries for a sweeter balance. If I want a slightly richer texture, I use half brown sugar in place of white sugar. For a spiced version, I add a touch of cinnamon or nutmeg alongside the cardamom.

Storage/Reheating

I keep leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I like to warm slices in the oven at 300°F (150°C) for about 10 minutes. The cake also freezes well when wrapped tightly for up to 2 months.

FAQs

Can I make this cake dairy-free?

Yes, I replace the butter with a dairy-free alternative like coconut oil or vegan butter.

Do I need to peel the rhubarb?

No, I don’t peel rhubarb. The skin helps hold the pieces together and adds color.

Can I use frozen rhubarb?

Yes, I thaw and drain frozen rhubarb before using it to prevent excess liquid in the batter.

How do I know when the cake is done?

I check with a toothpick in the center—if it comes out clean, it’s ready.

Can I reduce the sugar?

Yes, I sometimes cut the sugar slightly, but rhubarb is quite tart, so I don’t reduce it too much.

What size pan works best?

I like using a 9-inch springform pan, but a regular 9-inch round cake pan also works.

Can I substitute almond flour?

Since almond flour is key for texture, I don’t recommend replacing it completely, but hazelnut flour works as an alternative.

How do I keep the cake from sticking?

I grease the pan well and often line the bottom with parchment paper for extra security.

Can I add a topping?

Yes, I sometimes top it with whipped cream or vanilla ice cream for extra indulgence.

Is this cake suitable for special occasions?

Absolutely, I find the presentation lovely enough for brunches, holidays, or even birthdays.

Conclusion

I love making this gluten-free rhubarb cake whenever rhubarb is in season. It’s simple yet feels special, and the combination of tart rhubarb with light, fluffy almond cake is always a hit. Whether I serve it warm with a dusting of powdered sugar or cold from the fridge, it’s a dessert I come back to again and again.