Almond Rhubarb Cake – Moist, Tangy & Naturally Gluten-Free

this RECIPE

A light and tender Almond Rhubarb Cake Delight that’s bursting with tangy rhubarb and the nutty richness of almond flour. This beautifully rustic dessert offers a perfect balance of sweet, tart, and buttery richness — ideal for spring and early summer gatherings. Moist, naturally gluten-free, and subtly aromatic, it’s a cake that celebrates seasonal simplicity with elevated flavor.

Ingredients

• 1 cup almond flour
• 1/2 cup all-purpose flour (or gluten-free blend)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom (optional)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup sour cream or Greek yogurt
• 1 1/2 cups chopped rhubarb (fresh or thawed if frozen)
• 2 tablespoons sliced almonds (for topping)
• Powdered sugar (for garnish, optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Combine dry ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, salt, and cardamom.
3. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
4. Add eggs & flavorings: Mix in eggs one at a time, then add vanilla, almond extract, and sour cream. Mix until smooth.
5. Combine wet & dry: Gradually stir in dry ingredients until just combined.
6. Add rhubarb: Fold in chopped rhubarb gently to distribute evenly throughout the batter.
7. Pour & top: Transfer the batter into the prepared pan, smoothing the top. Sprinkle with sliced almonds.
8. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
9. Cool & serve: Let cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.

Notes

• For an extra tangy flavor, toss rhubarb with 1 tablespoon sugar and let sit 10 minutes before adding to batter.
• This cake stores well covered at room temperature for up to 2 days, or refrigerated for 4–5 days.
• Substitute chopped strawberries or raspberries for rhubarb when out of season.

Helpful Tips for Almond Rhubarb Cake Delight

1. Choose Young Rhubarb Stalks
   For the best flavor and texture, use thinner, vibrant pink rhubarb stalks. They’re naturally more tender and less stringy than older, thicker ones.
2. Dry Rhubarb Thoroughly
   After washing, pat rhubarb completely dry with a clean towel. Excess moisture can lead to a soggy crumb or cause the batter to split.
3. Use Room Temperature Ingredients
   Butter, eggs, and sour cream should all be at room temperature for a smoother batter and more even baking.
4. Don’t Overmix the Batter
   Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of light and tender.
5. Toss Rhubarb in a Spoonful of Flour
   Lightly coating the chopped rhubarb in flour before folding it into the batter helps prevent it from sinking to the bottom during baking.
6. Add Crunch with Almond Topping
   Don’t skip the sliced almonds on top! They toast beautifully in the oven and add a lovely nutty crunch to contrast the soft cake.
7. Test for Doneness Early
   Check the cake at 35 minutes with a toothpick or cake tester. Ovens vary, and overbaking can dry it out.
8. Cool Before Cutting
   Allow the cake to cool completely before slicing. This helps the crumb set and keeps the slices clean and intact.
9. Serve with Crème Fraîche or Whipped Cream
   A dollop of lightly sweetened whipped cream or crème fraîche adds a creamy counterpoint to the tangy rhubarb.
10. Freeze for Later
    Wrap leftover slices individually and freeze them. To enjoy, thaw at room temperature or reheat slightly in a low oven.

Substitutions and Variations

Whether you’re adjusting for dietary needs, ingredient availability, or just craving a twist on the classic, these substitutions and variations offer flexibility without compromising on flavor or texture.

Gluten-Free Version

Replace the all-purpose flour with a 1:1 gluten-free baking blend. Almond flour already makes this cake partially gluten-free, so this tweak makes it entirely so — ideal for sensitive eaters.

Fruit Swaps

• Strawberries: Substitute all or half the rhubarb with diced strawberries for a sweeter, more kid-friendly variation.
• Raspberries or Cherries: Use tart cherries or fresh raspberries for a vibrant, summery spin.
• Apples or Pears: In cooler months, firm diced apples or pears (plus a pinch of cinnamon) make this a year-round favorite.

Refined Sugar-Free Option

Swap granulated sugar for coconut sugar or maple sugar in a 1:1 ratio for a more natural sweetness with a caramel-like undertone.

Dairy-Free Adaptation

• Use plant-based butter or coconut oil in place of regular butter.
• Substitute sour cream with full-fat coconut yogurt or a thick almond yogurt alternative.

Egg-Free (Vegan) Version

Replace each egg with one of the following:

• 1 tbsp ground flaxseed + 3 tbsp water (per egg)
• 1/4 cup unsweetened applesauce (per egg)
  Note: This will make the cake slightly denser but still delicious!

Nut-Free Twist

Allergic to almonds? Use oat flour or an extra 1/2 cup of all-purpose flour instead of almond flour. Omit the almond extract and topping, or substitute sunflower seeds or shredded coconut.

Make It Muffins

Pour the batter into a greased muffin tin (about 2/3 full each). Bake at 350°F for 18–22 minutes — perfect for portioned treats or lunchbox surprises!

Zest It Up

Add 1 tsp lemon or orange zest to the batter for a citrusy lift that complements the rhubarb’s tang beautifully.

Flavor Enhancers & Extras

Citrus Variations

• Add orange zest for a warmer, aromatic touch.
• Drizzle with a light lemon glaze for extra brightness.

Topping Ideas

• Sprinkle toasted coconut flakes on top for tropical flair.
• Add a brown sugar crumble for texture and sweetness.

Floral Infusion

• Stir in a teaspoon of rose water or orange blossom water for an elegant, floral hint.

Decadent Touch

• Add white chocolate chips or drizzle melted white chocolate after baking for richness.

Herbal Twists

• Add 1 tsp finely chopped fresh rosemary or thyme for an earthy, aromatic variation — surprisingly delightful with rhubarb!

Serving Ideas for Almond Rhubarb Cake Delight

Make this delightful cake the centerpiece of your table with these beautifully balanced, crowd-pleasing serving ideas:

☕ Afternoon Tea Companion

Serve a slice alongside a warm cup of Earl Grey or chamomile tea. The floral and citrus notes in the tea perfectly complement the cake’s nutty and tangy profile.

🍦 With a Scoop of Ice Cream

Pair with vanilla bean or honey-lavender ice cream for a luscious, melt-in-your-mouth contrast. For dairy-free guests, try a creamy coconut-based vanilla.

🍶 Drizzle of Vanilla Glaze

Mix powdered sugar with a splash of milk and vanilla extract to create a light drizzle. Pour over the cooled cake for extra sweetness and elegance.

🍓 Seasonal Fruit Garnish

Top with a handful of fresh berries—strawberries, red currants, or raspberries—to add color, texture, and natural tartness.

🍯 Yogurt or Crème Fraîche Dollop

For a breakfast-style serving, offer the cake with a generous spoonful of tangy Greek yogurt or crème fraîche and a drizzle of honey.

🧂 Salted Almond Crunch

Sprinkle flaky sea salt over the top with toasted sliced almonds just before serving to highlight the nutty richness.

🍷 Wine Pairing for Dessert Tables

For more refined settings, pair with a late harvest Riesling, a dry rosé, or even a light dessert wine like Moscato d’Asti.

Frequently Asked Questions – Almond Rhubarb Cake Delight

1. Can I use frozen rhubarb instead of fresh?

Yes! Frozen rhubarb works well—just thaw it completely and pat it dry with paper towels to remove excess moisture. This prevents the cake from becoming soggy.

2. Is this cake gluten-free?

The original recipe is partially gluten-free due to the almond flour, but it includes all-purpose flour. For a fully gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

3. How should I store the cake?

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze individual slices for up to 2 months.

4. Can I make this recipe dairy-free?

Absolutely! Use plant-based butter and dairy-free yogurt (such as almond or coconut yogurt) to keep the cake moist and flavorful without dairy.

5. Can I make this into cupcakes or muffins?

Yes! Divide the batter into a greased muffin tin, filling each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes. They make great grab-and-go treats.

6. What can I use instead of almond extract?

If you don’t have almond extract, you can substitute it with a little extra vanilla extract or a touch of orange zest for a different but still complementary flavor.

7. Is it okay to reduce the sugar?

Yes, you can reduce the sugar by up to 1/4 cup if you prefer a less sweet cake. Keep in mind this may slightly alter the cake’s texture and moisture.

8. Can I prepare the batter in advance?

It’s best to bake the batter immediately after mixing. However, you can prep the dry and wet ingredients separately and combine just before baking.

9. Does the cake taste very tart because of the rhubarb?

The rhubarb adds a gentle tang, not an overpowering tartness. If you’re sensitive to sour flavors, feel free to toss the rhubarb in a bit of sugar before adding it to the batter.

10. Can I bake this in a different pan size?

Yes! A 9-inch round pan or an 8-inch square pan also works. Just check for doneness a few minutes earlier or later, depending on the thickness of the batter.

More Delicious Rhubarb Recipes to Try

If you loved this Almond Rhubarb Cake Delight, you’ll absolutely want to explore these other irresistible rhubarb-infused treats. Each recipe offers its own unique twist—perfect for experimenting with seasonal flavors.

🍰 Rhubarb Cake with Butter Sauce

A moist and tender rhubarb cake drenched in a rich, golden butter sauce. This decadent dessert balances tartness with a caramel-like sweetness that melts in your mouth.

🍓 Strawberry Rhubarb Cake

A bright and fruity sheet cake loaded with sweet strawberries and tart rhubarb. It’s easy to make and perfect for spring picnics or potlucks.

🍶 Rhubarb Yogurt Cake

Light, wholesome, and subtly tangy, this rhubarb yogurt cake is a celebration of simplicity. Made with Greek yogurt and olive oil, it’s as nourishing as it is flavorful.

Print