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Gluten-Free Rhubarb Cake

A delightful and easy-to-make gluten-free rhubarb cake, perfect for spring. The tartness of rhubarb is balanced with sweetness, creating a moist and flavorful dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake
  • 4 cups rhubarb cut into 1/2-inch cubes, preferably red pieces
  • 1.25 cups sugar divided (or substitute half brown sugar)
  • 4 tbsp butter
  • 1 tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • 1 Pinch salt
  • 4 large eggs separated (room temperature)
  • 1 Zest lemon
  • 0.25 tsp cardamom
  • 1.5 cups finely ground almond flour or meal
  • 1 tsp baking powder
  • 1 tsp white or cider vinegar
  • Powdered sugar for sprinkling

Method
 

  1. Preheat 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 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. 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

For a richer flavor, use brown sugar instead of white sugar.