Gluten Free Rhubarb Cake

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This Gluten Free Rhubarb Cake is perfect for summer! The fresh tart rhubarb combined with the sweet juicy strawberries makes for the best combination. Unlike most rhubarb cake recipes, this delicious cake is naturally gluten free and does not contain any refined sugars. You can have this cake on the table in no time! I love making a bunch of these cakes during rhubarb season, freeze them and eat them all year round!

Pretty cake with white frosting and a slice cut out with a lemon peel on top.

If you have never tried rhubarb before, you are missing out! it is not the kind of things you eat by itself as it is tart alone, but when you mix it with something sweet like honey or fresh berries it is oh so delicious! If you have any rhubarb leftover after making this recipe, check out my Rosemary Rhubarb Mocktail or my Rhubarb Simple Syrup. You can also substitute fresh rhubarb in some of my fruity recipes like my Gluten Free Strawberry Muffins, Gluten Free Blackberry Crisp, or my Vegan Peach Cobbler.

Why I Love This Recipe

This gluten free rhubarb cake recipe is super easy to make and a recipe you can easily modify to make with other fruits.
This recipe is naturally dairy free, gluten free, soy free, refined sugar free, grain free and paleo friendly.
If you want to eat rhubarb all year round, you can freeze sliced rhubarb stocks in a freezer bag or make the cakes in bulk and freeze them.
The fluffy texture in this recipe will have no one knowing this recipe is actually gluten free! This is a person with celiac disease dream come true!
The sweetness of the cake alone satisfies my sweet tooth, but you can also add frosting on top if you like yours to be a little sweeter!

Recipe Ingredients

Gluten free rhubarb cake ingredients in small glass bowls.

Wet ingredients

Bananas-This makes the cake nice and moist!
Coconut oil-Helps with keeping the cake batter moist.
Eggs-Binds the cake together. Both the egg yolks and egg whites are needed!
Maple syrup-This is what sweetens the cake. This helps mask the tartness of the rhubarb.

Dry ingredients

Rhubarb stalks-Make sure you wash your stalks beforehand! I like to chop mine up into 1/2 inch cubes. You will want to chop off the bottom of the stalks like you would with celery. These tend to have less flavor and look like the end of celery stalks.
Almond flour-This is the main flour in this recipe. I love Bob’s Red Mill. Do not use almond meal, be sure to use almond flour.
Arrowroot-I use arrowroot instead of corn starch or xanthan gum. The almond flour and arrowroot create a nice flour mixture!
Baking powder & baking soda-This helps the cake expand and rise.
Coconut sugar-This is my go to sweetener in the cake.

Substitutions and Variations

Gluten free flour-A gluten free flour blend or gluten free all purpose flour will not work for this recipe nor will other gluten-free flours like tigernut flour, cassava flour or coconut flour. Almond flour is the best for this recipe!
Coconut sugar-You can use brown sugar or white sugar in it’s place if you would prefer.
Toppings-Toppings are not a must but they are fun! I love adding whipped cream or other fresh fruits on top like strawberries or rhubarb pieces!

How to Make

Rhubarb cake wet ingredients in a large glass bowl. — **Step #1**: Preheat the oven to 350 degrees F. Spray a silicone baking pan with cooking spray oil. I like avocado oil. Add all dry ingredients together to a bowl and mix.

Wet cake ingredients in a bowl. — **Step #2:** In a separate bowl, mix all of the wet ingredients.Then mix the contents of both bowls together.

Rhubarb cake in a silicone cake pan. — **Step #3:** Spray your cake pan with the cooking spray oil and add the cake mix in. Bake in the oven for 45 minutes or until a fork can be poked in and it will come out clean. Allow the cake to completely cool prior to removing from the pan.

Bakers Tips

Tip #1: Allow the cake to completely cool in the cake pan on a wire rack prior to taking it out of the pan.
Tip #2: Spray your pan or add parchment paper to the bottom before adding the cake batter to to the pan.
Tip #3: The best way to tell if your cake is done is by sticking a fork in the center of the cake and making sure it comes out clean.