Rhubarb Almond Cake Recipe {Gluten Free}

Are you as excited as I am about the insane produce coming out of the Farmer’s Markets these days? I seriously ate about 10 pints of strawberries in about 2 days this weekend. I think I have an addiction. But sadly given that the delicious, super sweet Hood strawberries are only available for a few weeks, my addiction doesn’t last long, so I might as well get my fill!

I also have been really into the abundance of chard, kale, potatoes and rhubarb. My fridge may not be overflowing with such product but I cannot get enough!

After picking up a few stalks of beautiful red rhubarb the other day, I knew I wanted to make a cake to feature that vegetable (did you know rhubarb is a vegetable?!) and with a work potluck, it was the perfect excuse for some baking.

When I’m really wanting to bake but not consume every thing that I make, I usually bring it into work. It’s an easy solution plus it makes me popular with my coworkers! I constantly have gotten asked by a few folks who have food allergies, “when are you finally going to bring in something I can eat?!”

With my new found enthusiasm for trying paleo baking or with minimally processed ingredients {side note: have you checked out Minimalist Baker yet?! This Portland-based (!) blog is quickly becoming my favorite place for recipes, both savory and sweet}, I decided why not dabble in gluten-free baking while I’m at it!

After searching the interwebs, I found this recipe for a Rhubarb Almond Cake on Sumptuous Spoonfuls. I altered it just slightly. Unlike some gluten-free baked goods, this is not dense but light and moist. Anyone who is skeptical of GF will be changing their tune with this cake. It is flavorful but not overly sweet. Even better, it is also super easy to make. Such a winner that I decided to make another one for a Memorial Day BBQ.

Rhubarb Almond Cake {Gluten-Free}

Adapted from Sumptuous Spoonfuls

Active Time: 15 minutes; Cook Time: 1 hour, 15 minutes; Total Time: 1 hour, 30 mintues

Ingredients:

• 2 eggs
• 1/4 C butter, melted
• 1/4 C plain nonfat Greek yogurt
• 3/4 C sugar
• 1.5 C almond meal (I prefer something like this Natural Almond Meal from Bob’s Red Mill, made with whole raw almonds, rather than blanched almonds used in typical almond flour. It provides a tad more texture.)
• 6 T rice flour
• 1 t baking powder
• 1/2 t salt
• 2 C chopped rhubarb (about 3 medium stalks), separated

For topping:

• 2 T sliced almonds
• 2 T raw (turbinado) sugar

Instructions:

1. Preheat the oven to 325 F. Spray a 9″ springform pan with cooking spray and set aside.
2. Using an electric mixer, beat the eggs until frothy. Add the butter in a slow drizzle, beating until the butter and eggs are mixed. Add the yogurt and vanilla, mix until combined.
3. In a medium bowl, whisk together the sugar, almond meal, rice flour, baking powder, and salt until combined and no clumps remain. Add in about 3/4 of the rhubarb. Fold in the egg mixture and mix until combined into a smooth batter.
4. Pour the batter into the prepared pan, top with the rest of the rhubarb and the sliced almonds. Sprinkle with raw sugar.
5. Bake for about 1 hour, 15 minutes, or until golden brown on top and a wooden pick inserted in center comes out clean.