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Gluten-free Rhubarb Almond Cake

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 8x8" cake
Author Alexa Lehr

Ingredients

  • 1/2 cup avocado oil
  • 1 large pasture-raised, organic egg room temperature
  • 1 cup dairy-free milk beverage
  • 1 T. fresh lemon juice
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 2 cup King Arthur gluten-free all-purpose flour
  • 1 cup organic cane sugar
  • 2 1/2 cups rhubarb, cubed *see NOTE

Almond Topping

  • 1/3 cup organic cane sugar
  • 1/2 cup almonds, sliced

Instructions

  • Preheat the oven to 350℉. Line an 8x8" glass baking pan with parchment paper.
  • In a small bowl, combine the dairy-free milk and lemon juice. Mix and set aside.
  • In a large mixing bowl, whisk together the gluten-free flour, sugar, baking soda, baking powder, salt, and cinnamon.
  • Add the oil, egg, and milk mixture. Stir until a smooth batter forms. Stir in the rhubarb until evenly distributed in the batter.
  • Pour the batter in the 8x8" pan and spread it into an even layer. In a small bowl, combine the topping ingredients. Sprinkle the sugar and almonds over top the cake.
  • Bake for 45-50 minutes. A toothpick inserted into the center of the cake should come out clean and the cake should be puffy.
  • Let the cake for at least 1 hour before slicing and serving. Store cooled leftovers in an airtight container at room temperature for 4-5 days.

Notes

~ Fresh Rhubarb: Place the cubed rhubarb in a small saucepan and cover the bottom of the pan with a thin layer of water. Place over medium-heat and bring to a simmer. Simmer for 3-5 minutes or until the rhubarb starts to get soft. Strain out the rhubarb and squeeze out any excess moisture. 
~ Frozen Rhubarb: Allow the rhubarb to thaw completely. Squeeze out any excess moisture. 
~ Freeze-Dried Rhubarb: Place the rhubarb in a bowl and fill the bowl with water until the rhubarb is covered. Allow the rhubarb to hydrate for 3-5 minutes. Strain out the rhubarb and squeeze out any excess moisture.