When spring is in the air and fresh rhubarb is ripe for the picking then this Gluten Free Rhubarb Cake always makes its way to the dessert table. With an easy-to-follow recipe, this spring cake is so soft and fluffy and the sweetness of the cake and tartness of the rhubarb make a delicious combination!
I love baking with fresh rhubarb and for making this recipe I was kindly gifted rhubarb from a neighbor's garden which I used not only for this gluten free rhubarb cake but also for a gluten free rhubarb crumble.
I love when I can use fresh produce in my gluten free cakes I adapted this recipe from my gluten free apple cake and it worked just as well with fresh rhubarb.
If you like fresh spring flavors then you will also love my gluten free lemon drizzle cake and gluten free carrot loaf cake.
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⭐ Why we love this recipe
- Soft cake with a slightly tart flavor - Rhubarb has a unique tart flavor that adds complexity to baked goods.
- Only a few ingredients are needed - Only 9 ingredients are needed to make this gluten-free rhubarb cake.
- Easy to make - This is such an easy recipe to follow and is really so easy to make and only requires 15 minutes of prep time.
- Gluten free - If you are looking to make a rhubarb cake gluten free in this recipe all ingredients used are gluten free.
- Dairy free option - Just an easy substitute for dairy-free butter needed.
Rhubarb Facts and Tips
Rhubarb is a highly versatile and nutritious vegetable that can be utilized in various dishes, allowing you to maximize the flavor of this delectable and seasonal ingredient.
Some Tips and Facts About Fresh Rhubarb
- Rhubarb is a vegetable that is often treated as a fruit in cooking. It has a tart flavor and a bright red or green stalk.
- The best time to buy fresh rhubarb is in the early spring, from April to June. Look for firm, crisp stalks with a bright color.
- Before using fresh rhubarb, be sure to wash it thoroughly and trim off the ends. The leaves of rhubarb are toxic and should not be eaten.
- Rhubarb can be used in a variety of dishes, including pies, cakes, jams, and sauces.
- When cooking with rhubarb, be sure to balance its tartness with sweeteners like sugar or honey.
- Rhubarb can be stored in the refrigerator for up to a week. If you have a surplus, you can also freeze it for later use.
- When harvesting rhubarb, be sure to pull and twist the stalks rather than cutting them. This will help to promote the growth of new stalks.
- Rhubarb is a good source of vitamin C, calcium, and potassium, as well as dietary fiber.
- If you're growing rhubarb in your garden, be sure to give it plenty of space to grow. Rhubarb plants can grow up to 3 feet tall and 4 feet wide.
📋 Ingredients Notes
- Gluten Free All Purpose flour - I used a pre-made blend of gluten-free flour for my recipe, specifically the Doves Farm Freee range plain flour which is a mixture of Rice, Potato, Tapioca, Maize, and Buckwheat flour. However, I have received feedback from others who have successfully used alternative flour blends such as King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, and Cup4Cup Gluten-Free Flour with my recipes.
- Gluten free baking powder - Baking powder is a common leavening agent utilized in baking to help the batter rise and achieve a light and airy texture. However, expired baking powder can result in flat or improperly risen baked goods, as it loses its potency over time. Therefore, it is essential to check the expiration date of your baking powder and that you are using gluten free baking powder before using it to ensure the best possible results.
- Sugar - This gluten free rhubarb cake uses white sugar, I used caster sugar but granulated or superfine sugar will also work well. I also dusted the finished cake with powdered sugar.
- Xanthan gum - Omit if the flour blend already contains xanthan gum.
- Unsalted butter - Be sure to use room-temperature butter. I used unsalted butter and added the salt to the flour mixture. If you only have salted butter omit the additional salt from the recipe.
- Rhubarb - Is the star of the show for this recipe. I used fresh rhubarb straight from the garden.
See the recipe card below for full ingredients & measurements.
⚡ Substitutions & Variations
- Dairy Free - This gluten free rhubarb cake recipe is so easy to make dairy free by substituting regular butter for dairy-free butter block.
- Strawberries - If you prefer a sweeter flavor, try adding some diced strawberries with the diced rhubarb into the cake batter. This will add a burst of sweetness and a beautiful pink color to your cake.
- Sliced almonds - Toasted sliced almonds can add a delicious crunch and nutty flavor to your cake. Sprinkle them on top of the cake batter before baking or on top of the finished cake.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free rhubarb cake recipe.
See the recipe card below for more detailed recipe instructions.
Step 1: To get started on your gluten free rhubarb cake, begin by preparing your cake tin. Line the bottom of the tin with parchment paper and either line or grease the sides to prevent sticking.
Next, preheat your oven to 180°C/325°F/Gas Mark 3. In a large bowl, cream together the sugar and butter until smooth and fluffy. Then, add the eggs and vanilla to the mixture and mix thoroughly to combine.
Step 2: In another bowl, mix together the flour, salt, baking powder, and xanthan gum until they are well combined.
Tip: For the best results, make sure to use room-temperature eggs and butter in your recipe. When butter is at room temperature, it becomes softer and easier to work with, which makes it easier to cream with sugar and create a light and fluffy texture in your cake.
Similarly, using room-temperature eggs will ensure that they mix more evenly with the other ingredients, resulting in a better distribution of moisture and fat in the batter. This can help your cake to rise properly and achieve a tender crumb. So, be sure to bring your eggs and butter to room temperature before starting your recipe!
Step 3: Add the wet mixture to the bowl of dry ingredients and whisk until the batter is smooth and there are no lumps present. Set it aside to rest while you prepare the rhubarb.
Step 4: To prepare the rhubarb for the cake, slice it lengthwise to create thinner strips. Dice around 100g of the rhubarb into small cubes, which will be added to the cake batter. Cut the remaining 120g of rhubarb into 1-inch pieces, which will be used to top the cake.
Tip: A sharp knife will make the task of cutting rhubarb much easier and safer. A dull knife can slip and make it difficult to cut the rhubarb cleanly.
Step 5: Add the smaller diced rhubarb to the cake batter and mix until it is evenly distributed throughout the mixture.
Step 6: Pour the cake batter into the pre-prepared baking tin and spread it out evenly within the tin.
Step 7: Place the 1-inch rhubarb pieces on the top of the cake in your preferred pattern. See image 7 above for the pattern I chose when making this gluten-free rhubarb cake.
Sprinkle 1 tablespoon of sugar over the top of the cake (This step is optional and can be omitted if you prefer a less sweet cake).
Step 8: Place the rhubarb cake in the oven and bake it for approximately 35-40 minutes. To check for doneness, insert a skewer into the center of the cake, and if it comes out clean, transfer the baking tin to a cooling rack.
Optional - Dust with powdered sugar once the cake has cooled.
Tip: Sprinkling 1 tablespoon of sugar over the top of the rhubarb cake before baking can add a sweet and slightly crunchy texture to the finished cake. The sugar will melt and caramelize on top of the rhubarb, creating a thin layer of sweetness that complements the tartness of the rhubarb. Additionally, the sugar can help to enhance the appearance of the cake by creating a golden brown crust on top.
💡 Pro Recipe Tips
- Tip #1: For the best flavor, it's recommended to use fresh, high-quality ingredients. It's also important to check that the baking powder is within its expiration date, as using expired or old baking powder may result in an ineffective leavening agent. This can cause the cake to be flat or not rise properly, affecting the overall texture and taste of the cake.
- Tip #2: Using room temperature eggs and butter is highly recommended, as they mix together more easily and create a smoother batter. This, in turn, can help to achieve a better texture in the finished baked goods.
- Tip #3: When slicing the rhubarb, try to cut it into thin and even strips and cubes to ensure even distribution throughout the cake.
- Tip #4: Sprinkling a bit of sugar over the top of the cake before baking can help to create a nice, sweet crust.
- Tip #5: Don't overbake the cake, as this can result in a dry or tough texture. Use a skewer to test for doneness, and remove the cake from the oven as soon as the skewer comes out clean.
🍽️ Serving Suggestions
- Powdered sugar - Dust the top of the cake with powdered sugar before serving for a touch of sweetness.
- Serve it with a dollop of french whipped cream or a scoop of vanilla ice cream on top.
- Drizzle a homemade rhubarb sauce or compote over the top of the cake for an extra layer of flavor.
- Enjoy a slice of rhubarb cake with a cup of coffee or tea for a delightful afternoon treat.
💭 Gluten Free Baking
- Gluten Free Flour – I used a shop-bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, Cup4Cup Gluten-Free Flour with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and grams as baking is a science. When baking gluten-free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
❔ Recipe FAQs
Yes, rhubarb is naturally gluten-free and safe for those with gluten intolerance or celiac disease. However, it's important to ensure that all other ingredients used in the recipe are also gluten-free.
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw it completely and drain any excess liquid before using.
Yes, you can make this cake ahead of time and store it in an airtight container at room temperature for up to 2-3 days. Alternatively, you can freeze the cake for up to 1 month and thaw it before serving.
Yes, you can substitute the rhubarb with other fruits such as strawberries, raspberries, or blueberries.
More Gluten Free Cake Recipes
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📖 Recipe
Gluten Free Rhubarb Cake
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 9 inch cake tin
Ingredients
Ingredients for gluten free rhubarb cake
- 250 grams Unsalted butter room temperature
- 250 grams Sugar (Plus optional 1 tablespoon for sprinkling on top if the cake before baking)
- 4 Large Eggs Room temperature
- 1 teaspoon Vanilla extract
- 250 grams Gluten free All purpose flour
- 2½ teaspoons Baking powder Be sure to use gluten free baking powder as some brands may contain gluten.
- ¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
- ¼ teaspoon Salt
- 220 grams Fresh rhubarb Cleaned and with stalks removed
Instructions
How to make Rhubarb Cake Gluten free
- Begin by preparing the cake tin. Line the bottom of the tin with parchment paper and either line or grease the sides to prevent sticking.
- Preheat the oven to 180°C/325°F/Gas Mark 3. In a large bowl, cream together the sugar and butter until smooth and fluffy. Then, add the eggs and vanilla to the mixture and mix thoroughly to combine.
- In another bowl, mix together the flour, salt, baking powder, and xanthan gum until they are well combined.
- Add the wet mixture to the bowl of dry ingredients and whisk until the batter is smooth and there are no lumps present. Set it aside to rest while you prepare the rhubarb.
- To prepare the rhubarb for the cake, slice it lengthwise to create thinner strips. Dice around 100g of the rhubarb into small cubes, which will be added to the cake batter. Cut the remaining 120g of rhubarb into 1-inch pieces, which will be used to top the cake.
- Add the smaller diced rhubarb to the cake batter and mix until it is evenly distributed throughout the mixture.
- Pour the cake batter into the pre-prepared baking tin and spread it out evenly within the tin.
- Place the 1-inch rhubarb pieces on the top of the cake in your preferred pattern. See image 7 above for the pattern I chose when making this gluten-free rhubarb cake.
- Sprinkle 1 tablespoon of sugar over the top of the cake (This step is optional and can be omitted if you prefer a less sweet cake).
- Place the rhubarb cake in the oven and bake it for approximately 35-40 minutes. To check for doneness, insert a skewer into the center of the cake, and if it comes out clean, transfer the baking tin to a cooling rack.
- Once the cake has cooled dust with powdered sugar (Optional)
Notes
- Dairy Free - This gluten free rhubarb cake recipe is so easy to make dairy free by substituting regular butter for dairy-free butter block.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
Rose
This rhubarb cake was awesome!! Loved it!!! Thank you
Amanda
Thank you Rose for your feedback. Your comment has made my day! I am so happy you loved the recipe.