Gluten-Free Rhubarb Cake
Indulge in the sweet and tangy flavors of this Gluten-Free Rhubarb Cake, a delightful dessert perfect for spring and summer gatherings! Packed with juicy rhubarb pieces and topped with a buttery gluten-free oat crumble, this cake strikes the perfect balance between tartness and sweetness. Using gluten-free all-purpose flour and oats, it’s a fantastic option for those with dietary restrictions without compromising on taste or texture. The moist and fluffy base, enhanced by buttermilk and a touch of cinnamon, pairs beautifully with the crisp crumbly topping. Ideal for coffee breaks, brunches, or as a standout seasonal dessert, this easy-to-make rhubarb cake is sure to bring smiles to the table. Ready in just over an hour, it’s a must-try for gluten-free baking enthusiasts craving the vibrant flavors of fresh rhubarb.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Wash and dice the rhubarb stalks into small pieces. Set aside.
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.
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.
In a separate bowl, beat the eggs. Add the vegetable oil, vanilla extract, and buttermilk, whisking until well combined.
Add the wet mixture to the dry ingredients and mix until just combined.
Fold in the rhubarb and sugar mixture. Be sure to mix gently to not overwork the batter.
Pour the cake batter into the prepared baking dish, smoothing the top with a spatula.
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.
Sprinkle the oat mixture evenly over the top of the cake batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 68.1 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 596.9 g | 217% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 336.0 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 870 mg | 67% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2376 mg | 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.
