Rhubarb Cake (Gluten-Free)
Rhubarb cake is a timeless, old-fashioned recipe that our grandmothers cherished during peak rhubarb season. Every spring, we find ourselves with an abundance of rhubarb stalks, and this cake is my favorite way to use them. Packed with jammy bits of sweet and tart rhubarb pieces, this cake is incredibly soft, tender, and moist, not to mention easy to prepare. I love topping it with fresh strawberries and whipped cream, though it’s equally delightful as a morning coffee cake.
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Prep time 20 minutes
Cook time 40-45 minutes
Yield 6-8 servings
Ingredients
- 1 ½ cups white rice flour
-
¾ cup superfine almond flour
- ¾ cup coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- Pinch salt
- 1 ½ cups coconut milk
- ½ cup unsweetened plant-based milk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups fresh rhubarb, small diced
Streusel
- ¼ cup brown sugar
- 1 ½ teaspoons cinnamon
- ½ cup walnuts, finely chopped
Toppings
- 3 cups strawberries, sliced
- vegan whip cream
Directions
- Preheat oven to 350 °F. Line an 8 x 8 inch baking pan with parchment paper.
- In a large bowl, combine the rice flour, almond flour, coconut sugar, baking powder, cinnamon, and salt. Set the mixture aside.
- In a small bowl, whisk the coconut milk, plant-based milk, and vanilla until completely combined.
- Pour the wet mixture into the dry mixture and combine just until wet. Fold in the rhubarb until evenly dispersed. Pour the mixture into the prepared baking pan.
- Combine the streusel ingredients and sprinkle evenly over the batter. Bake the cake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes before serving. Serve with strawberries and optional whip cream.
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