Gluten-Free Rhubarb Cake

Brighten up your dessert table with this irresistible Gluten-Free Rhubarb Cake, a perfect balance of tart and sweet flavors wrapped in a tender, moist crumb. Featuring fresh rhubarb, this recipe showcases the seasonal star ingredient while remaining entirely gluten-free, making it ideal for those with dietary restrictions. A cinnamon-spiced batter made with gluten-free all-purpose flour and buttermilk is topped with a buttery oat and brown sugar crumble for the perfect blend of textures. Ready in just over an hour, this cake is an effortless way to impress guests or treat yourself to a delightful slice of comfort. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s sure to become a family favorite.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2.5 cups rhubarb stalks
• 1.25 cups granulated sugar
• 2 cups gluten-free all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 2 large eggs
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract
• 0.5 cup buttermilk
• 0.5 cup gluten-free oats
• 0.5 cup brown sugar
• 2 tablespoons butter

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Step 2

Wash and dice the rhubarb stalks into small pieces. Set aside.

Step 3

In a large bowl, mix 1.25 cups of granulated sugar with the diced rhubarb. Let it sit for about 10 minutes while you prepare the rest of the ingredients.

Step 4

In another bowl, combine the gluten-free all-purpose flour, ground cinnamon, baking soda, and salt. Whisk together to ensure even distribution of the dry ingredients.

Step 5

In a separate bowl, beat the eggs. Add the vegetable oil, vanilla extract, and buttermilk, whisking until well combined.

Step 6

Add the wet mixture to the dry ingredients and mix until just combined.

Step 7

Fold in the rhubarb and sugar mixture. Be sure to mix gently to not overwork the batter.

Step 8

Pour the cake batter into the prepared baking dish, smoothing the top with a spatula.

Step 9

In a small bowl, combine the gluten-free oats, brown sugar, and butter. Use your fingers or a fork to mix until it forms a crumbly topping.

Step 10

Sprinkle the oat mixture evenly over the top of the cake batter.

Step 11

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 12

Allow the cake to cool in the pan on a wire rack before slicing and serving.

Nutrition Facts

Serving size	1603.9 grams (1603.9g)

Amount per serving	% Daily Value*
Calories	3730

Total Fat 148.30g	190%
Saturated Fat 34.80g	174%
Polyunsaturated Fat 68.10g
Cholesterol 451mg	150%
Sodium 2907mg	126%
Total Carbohydrate 596.90g	217%
Dietary Fiber 22.40g	80%
Total Sugars 336.00g
Protein 33.20g	66%

Vitamin D 150IU	750%
Calcium 871mg	67%
Iron 7mg	38%
Potassium 2376mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 3.4%

Carbs: 61.9%