This Gluten Free Rhubarb Cake is the perfect combination of sweet and slightly tart.
I have been eating gluten free since 2009. Over the last fifteen years I have slowly made some of my favorite childhood recipes gluten free. This rhubarb cake is an example of that.
I took my mom’s rhubarb cake and made it gluten-free. It is an old fashioned recipe updated for those that need to eat gluten free.
My parents, who live in Oregon, have had a huge rhubarb patch for over forty years, and my mom makes the best rhubarb desserts.
This gluten-free rhubarb cake was easy to make and turned out delicious. You can’t even tell that it is gluten-free.
Ingredients
- Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- baking soda
- salt
- brown sugar
- egg
- oil
- buttermilk (or sour milk by using 1 cup of milk and add one teaspoon of vinegar and let sit for a few minutes to sour)
- vanilla
- rhubarb
- walnuts
- sugar
- butter
- cinnamon
Gluten Free Rhubarb Cake
A classic rhubarb cake made gluten free.
Ingredients
Cake
- 2 1/2 Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups brown sugar
- 1 egg
- 2/3 cup oil
- 1 cup buttermilk (or sour milk by using 1 cup milk and add 1 teaspoon of vinegar and let sit for a few minutes to sour)
- 1 teaspoon vanilla
- 1 1/2 cups finely diced rhubarb
- 1/2 cup chopped walnuts
Topping
- 1 cup sugar
- 2 tablespoon butter, melted
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 325.
- Grease a 9x13 pan. Set aside.
- In a large bowl, combine the gluten free flour, baking soda, salt, brown sugar, egg, oil, sour milk, and vanilla. Mix using a wooden spoon, not with a mixer, until well combined. This really is better mixed by hand.
- Stir in diced rhubarb and walnuts.
- Spread into a greased 9x13 pan.
- In a small bowl, combine the topping ingredients and sprinkle over the cake batter.
- Bake for 35 minutes.
- Serve warm or at room temperature.
Notes
This recipe may work with other gluten free flour blends, but it has only been tested with Bob's Red Mill 1 to 1 gluten free blend.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 295Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 17mgSodium: 279mgCarbohydrates: 40gFiber: 1gSugar: 32gProtein: 3g
Nutritional values are approximate and aren't always accurate.
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