Gluten-Free Rhubarb Cake
Indulge in the delightful flavors of this gluten-free rhubarb cake, where the tartness of fresh rhubarb meets warm spices for a mouthwatering treat. Easy to prepare and visually stunning, this cake is perfect for family gatherings, birthdays, or a cozy afternoon snack. Its moist texture and vibrant pink hue will make it the star of your dessert table. Serve it plain or elevate it with a dollop of whipped cream for an extra touch of elegance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 ½ cups gluten-free flour blend
- 1 cup granulated sugar (or coconut sugar)
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- 2 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a mixing bowl, whisk together gluten-free flour blend, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat melted butter and eggs until smooth. Gently fold in chopped rhubarb.
- Combine dry ingredients into the wet mixture, stirring until just combined.
- Pour batter into the prepared pan and bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: For added flavor, consider mixing in nuts or swapping rhubarb for strawberries or blueberries. Store leftovers in an airtight container at room temperature for up to three days or freeze wrapped tightly for longer storage.