Gluten Free Rhubarb Cake (Print Version)
Moist gluten free cake with tangy rhubarb and a crunchy crumb topping for a delightful treat.
# Ingredients:
Rhubarb filling
01 -
1⅓ pounds (600 g) rhubarb stalks, cut into ½-inch pieces
02 -
¼ cup plus 2 tablespoons (75 g) superfine sugar
03 -
1 tablespoon (15 g) freshly squeezed lemon juice
04 -
½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
05 -
½ tablespoon (4 g) cornstarch
06 -
2 teaspoons (10 g) water
Streusel topping
07 -
¼ cup plus 2 tablespoons (75 g) superfine sugar
08 -
5 tablespoons (70 g) unsalted butter, softened
09 -
½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
10 -
1 cup (120 g) plain gluten-free flour blend
11 -
⅓ cup (35 g) almond flour
12 -
¼ teaspoon xanthan gum (omit if blend contains xanthan gum)
13 -
¼ teaspoon salt
Vanilla cake
14 -
½ cup (100 g) superfine sugar
15 -
5 tablespoons (70 g) unsalted butter, softened
16 -
2 tablespoons (25 g) neutral oil (sunflower or vegetable)
17 -
½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
18 -
2 large eggs, room temperature
19 -
1⅓ cups (160 g) plain gluten-free flour blend
20 -
⅓ cup (35 g) almond flour
21 -
1 teaspoon baking powder
22 -
¼ teaspoon baking soda
23 -
¼ teaspoon xanthan gum (omit if blend contains xanthan gum)
24 -
¼ teaspoon salt
25 -
½ cup (115 g) full-fat plain or Greek-style yogurt, room temperature
# Instructions:
01 -
Position the oven rack in the center and preheat to 350ºF (180ºC). Line a 9-inch (23 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
02 -
In a saucepan, combine rhubarb, sugar, lemon juice, and vanilla. Cook over medium heat for 3-4 minutes, stirring occasionally, until rhubarb is tender and juices released. Remove from heat.
03 -
Mix cornstarch and water to form a slurry. Stir into rhubarb mixture and return to heat, cooking for 1 minute with constant stirring until thickened. Transfer to a bowl and cool to room temperature.
04 -
In a large bowl, mix softened butter, sugar, and vanilla until combined without aerating. In another bowl, whisk gluten-free flour blend, almond flour, xanthan gum, and salt. Add dry ingredients to butter mixture and knead until homogeneous dough forms. Set aside.
05 -
Cream together sugar, butter, oil, and vanilla until pale and fluffy. Add eggs one at a time, mixing thoroughly after each. Whisk gluten-free flour blend, almond flour, baking powder, baking soda, xanthan gum, and salt in a separate bowl.
06 -
Add half the dry ingredients to the creamed mixture and mix well. Incorporate yogurt and mix until smooth. Add remaining dry ingredients and whisk to a smooth batter without clumps.
07 -
Pour the cake batter into the prepared pan and smooth evenly. Spread the cooled rhubarb filling over, leaving some batter visible intermittently. Crumble streusel topping over the rhubarb layer evenly.
08 -
Bake at 350ºF (180ºC) for 40-45 minutes or until the streusel is golden and a toothpick inserted comes out clean.
09 -
Allow cake to cool until just warm before removing from pan to prevent crumbling. Serve warm or at room temperature. Optionally dust with powdered sugar before slicing.
# Notes:
01 -
Use red rhubarb stalks for the most visually appealing result. Ensure rhubarb filling is room temperature before assembling.
02 -
Do not aerate streusel mixture to maintain crumbly texture. Allow cake to cool slightly before removing from pan to avoid breaking.
03 -
Room temperature eggs maintain emulsion for a smoother batter; if needed, warm chilled eggs in water for 5-10 minutes.
04 -
Store at room temperature in a loosely covered container for up to 4 days to keep the streusel crisp.