Gluten-free Rhubarb Almond Cake

Gluten-free Rhubarb Almond Cake
gluten-free | dairy-free
by Alexa Lehr | The Pioneer Chicks | May 20, 2025
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This gluten-free rhubarb almond cake is perfectly soft, moist, and the absolute best way to use up rhubarb! The sweet cake pairs perfectly with the tangy rhubarb and the sugary almond topping creates a soft crunch that lends texture and flavor to every bite. This gluten-free cake stays soft and fluffy for days, but I can guarantee it won’t last long on your homestead! Whether you’ve got tons of fresh rhubarb ready to be used or are looking for ways to use up last year’s harvest, this recipe is the perfect way to enjoy your rhubarb harvest!

Pioneer Recipe

I’m calling this a rhubarb almond cake a pioneer recipe, although it is right on the line of being more modern pioneer based. However, I do know that some early pioneers had access to rhubarb since they would make what they called ‘pie plant pie’, which was basically rhubarb pie. Additionally, this cake is made with simple ingredients like a gluten-free flour blend, sugar, egg, buttermilk, and oil.

Like all the pioneer recipes I share, this recipe has been adapted to be gluten-free and dairy-free for modern pioneer’s with dietary restrictions! This rhubarb almond cake is…

• gluten-free
• dairy-free
• refined sugar free option
• nut free option
• corn free

In the recipe questions section (just before you get to the printable recipe) I’ll share ways that you can make this recipe without cane sugar and offer ideas if you want to make it without the sugary almond topping. If you’re looking for a grain-free cake recipe, check out this grain-free chai spice cake or this grain-free vanilla cake!

You’ll love how easy this cake is to make with ingredients you probably already have stocked in your homestead pantry! And it’s a great recipe to help you use home-harvested produce (rhubarb) and eat seasonally. Another great rhubarb recipe is this gluten-free strawberry rhubarb pie!

Tips for Baking with Rhubarb

With its tangy flavor and unique texture, rhubarb is a fun vegetable to bake with! It can be included with sweet treats (like this cake recipe) or paired with savory foods like pork, chicken, or sauces. Here are the basics to baking with rhubarb on the homestead!

Rhubarb Preparation:

When selecting fresh rhubarb to bake with, you will want to look for healthy, vibrantly colored stalks. The thinner the stalk is, the more tender the rhubarb will be, which is often better for using in baked goods. To pick fresh rhubarb, you want to gently pull the stalk up from the ground instead of trimming it off the plant. Once the stalk has been pulled, you should cut or break off the rhubarb leaf (the leaves are toxic and should not be consumed). After you have harvested the amount of rhubarb that you need, you can wash the stalks under cold water and cut off the root ends.

Baking with Different Forms of Rhubarb:

Fresh Rhubarb– Fresh rhubarb often retains its tangy flavor and vibrant color when used in baked recipes. If you want to make sure the rhubarb has a soft texture in your baked product, you may want to steam the fresh rhubarb over a pot of simmering water to initially soften the rhubarb before adding it to your recipe. When fresh rhubarb starts to cook, it will release moisture. If you pre-steam your rhubarb, you will want to squeeze out any excess moisture that is released as the rhubarb softens.

Frozen Rhubarb– Freezing rhubarb is a great way to preserve a bumper harvest! To use frozen rhubarb in most recipes you will need to unthaw the rhubarb first. To do so, place the frozen rhubarb in a strainer over a bowl. Allow the rhubarb to unthaw at room temperature (or in the fridge, it will just take longer). As the rhubarb unthaws, it will release moisture that should strain off into the bowl. Note: Before using thawed rhubarb in this cake recipe, make sure you squeeze out any excess moisture so that the cake batter is not too wet.

Freeze-Dried Rhubarb– Another great way to preserve fresh rhubarb is to freeze-dry it! Once fresh rhubarb has been freeze-dried, it can be stored in vacuum-sealed jars for years! To use freeze-dried rhubarb in baked goods, you will probably want to rehydrate the rhubarb. Place the amount of rhubarb you need in a bowl and cover the rhubarb with water. Allow the rhubarb to hydrate for 2-3 minutes, then strain the rhubarb out of the water, squeezing out excess water so that the moisture doesn’t affect your recipe.

Rhubarb Baking Tips:

• Tangy Flavor– Rhubarb naturally has a tart, tangy flavor. Pairing it with sugar in baked goods can help balance out the tanginess and still lend the fresh rhubarb flavor to the baked good.
• Pair with Fruit– Rhubarb is a vegetable that pairs well with fruit in recipes! The sweet fruit often helps balance out the tangy rhubarb without the need for additional sugar. Berries and apples are common fruits to pair with rhubarb.
• Moisture– Rhubarb is high in moisture, which gets released when the rhubarb is baked. When baking with rhubarb, you will need to take into account the moisture and how it might affect your recipe, whether you are using fresh, frozen, or freeze-dried rhubarb.
• Peeling Rhubarb– Rhubarb has a very thin skin on every stalk. There is no need to peel the rhubarb for most recipe. You may notice the skin more on large stalks that are often tougher.

Rhubarb Cake Recipe Questions

Should I use fresh, frozen, or freeze-dried rhubarb in this recipe?

I like to use freeze-dried rhubarb in this cake recipe since the freeze-dried rhubarb incorporates nicely into the soft texture of the cake. You will need to re-hydrate freeze-dried rhubarb before using it in this recipe. Make sure you squeeze out any excess moisture from the rehydrated rhubarb before mixing it into the cake batter.

This recipe should also perform well with fresh rhubarb or frozen rhubarb that has been thawed. If using fresh rhubarb, I strongly recommend steaming the rhubarb for 3-5 minutes until it is starting to soften. Once steamed, squeeze any excess moisture out of the rhubarb before adding it to the cake batter. If using frozen rhubarb, make sure you squeeze the moisture out of the thawed rhubarb before adding it to the batter.

NOTE: The cake batter should be thick but still pourable. Kind of like a thick pancake batter. If the batter seems too thin, add a little more flour (1 tablespoon at a time) until the batter thickens.

Can I make the cake egg free?

I have not tried making this cake egg free. You could try using egg replacements, like a ‘flax egg’ or a ‘chia egg’ and the cake will probably still turn out fine. However, I cannot guarantee that the cake will have the same soft, moist texture as when baked with a real egg.

How can I make this rhubarb cake tree nut free?

You can easily make this cake tree nut free by omitting the almonds in the topping! Just sprinkle the top of the cake with sugar instead of including the almonds as well. You could also make a gluten-free crumble topping instead. Check out the gluten-free crumble topping recipe used on my gluten-free coffee cake!

What natural sugars can I use instead of cane sugar?

You can replace the cane sugar in this recipe with coconut sugar or maple sugar. Coconut sugar will give the cake a darker color. You may also need to add 2-3 more tablespoons of milk to the batter since coconut sugar will absorb some of the moisture in the batter. Coconut sugar or maple sugar can also replace the cane sugar in the almond topping as well.

How can I tell when the cake is done baking?

With the sugary almond topping it can be hard to tell when the cake is done baking! The sugar bakes into a crispy coating on top of the cake that makes pressing the cake to check for doneness difficult. However, you can insert a cake tester or a toothpick into the center of the cake. The tester should come out clean or with a few crumbs.

What’s the best way to store leftover rhubarb cake?

This gluten-free rhubarb almond cake can be stored in an airtight container at room temperature for 4-5 days. Make sure the cake is completely cooled before covering it or putting it in an airtight container. Keeping the cake at room temperature will allow the cake to remain soft and moist even when stored for several days. You can also put the cake in the fridge or freeze the cake. When stored in the fridge, the cake make loose some of its moisture and softness. If frozen, allow the cake to unthaw at room temperature before enjoying!

This gluten-free rhubarb almond cake has the most amazing soft and moist texture! It is perfectly sweetened and has tangy bursts of rhubarb sprinkled throughout. The sugary, nutty topping adds a soft, sweet crunch to every bite!

Where to Find the Ingredients

• King Arthur gluten-free all-purpose flour
• Pacific Foods almond milk
• homemade dairy-free milk
• Redmond real salt
• sliced almonds
• Chosen Foods avocado oil
• Wholesome organic cane sugar
• Madhava organic coconut sugar
• A&A maple sugar
• Otto’s Naturals baking powder
• Supplies: 8×8″ glass baking pan, unbleached parchment paper

This gluten-free rhubarb almond cake uses simple ingredients and can easily be whipped up in the homestead kitchen! Its soft, moist texture and sweet flavor will have you going back for seconds. The cake remains soft for days, but you’ll be lucky if this rhubarb cake lasts more than 48 hours. Every bite is addicting with its sweet flavor, bursts of tangy rhubarb, nutty topping, and soft texture. This cake recipe is the perfect way to enjoy your harvest of fresh rhubarb or the perfect solution for using up last year’s rhubarb harvest!

And don’t forget to join our modern pioneer newsletter community so you don’t miss any other recipes from our chuckwagon! Each recipe has been adapted for modern pioneers with dietary restrictions and will help you bake from scratch seasonally on the homestead!