Print

Gluten-Free Rhubarb Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and tender gluten-free rhubarb cake made with almond flour, whipped egg whites, and flavored with lemon zest and cardamom. Perfectly balanced between tart and sweet, this rustic yet elegant dessert is ideal for any occasion.

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

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Toss rhubarb with 1/4 cup sugar and set aside to release juices.
  3. Cream the butter with 1 cup sugar until light and fluffy.
  4. Add egg yolks one at a time, then mix in lemon juice, vanilla, lemon zest, cardamom, and salt.
  5. Fold in almond flour and baking powder until combined.
  6. In a separate clean bowl, beat egg whites with vinegar until stiff peaks form.
  7. Gently fold egg whites into the batter to keep it airy.
  8. Stir in rhubarb pieces and pour the batter into the prepared pan.
  9. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool completely, then dust with powdered sugar before serving.

Notes

Swap half the rhubarb with strawberries for a sweeter variation.

Use half brown sugar for a richer flavor.

Add cinnamon or nutmeg for extra spice.

Line the pan with parchment paper to prevent sticking.

Store at room temperature up to 2 days, refrigerated up to 5 days, or freeze up to 2 months.

Warm slices in a 300°F oven for 10 minutes before serving.

Nutrition

Find it online: https://justsosavory.com/gluten-free-rhubarb-cake/