Delicious Almond Rhubarb Cake Recipe for Food Lovers

Welcome to my recipe article for an almond rhubarb cake that is both gluten-free and low on the glycemic index. This recipe combines the richness of almond flour and the tangy flavor of rhubarb into a mouthwatering dessert that is easy to make and delicious to enjoy.

Whether you are looking for a dessert that fits your dietary restrictions or simply want to try something new, this recipe is perfect for you. As someone who values health and taste equally, I am a big fan of this cake because it satisfies both criteria without compromising on flavor.

In this article, I will provide you with a detailed list of ingredients, step-by-step instructions, and tips for substitutions and variations. Additionally, I will share with you some serving suggestions, storage recommendations, and answers to frequently asked questions.

So, grab your apron, preheat your oven, and let’s get started on making a scrumptious almond rhubarb cake that everyone in your family will love.

Why You’ll Love This Recipe

Almond Rhubarb Cake (Gluten-Free, Low-GI)
Almond Rhubarb Cake (Gluten-Free, Low-GI)

If you’re searching for a gluten-free, low-GI dessert that still manages to hit all the sweet spots, our Almond Rhubarb Cake should be your next baking adventure. This recipe is designed to cater to various dietary concerns while delivering on taste and texture like nothing else.

What I love most about this cake is its unique combination of almond and rhubarb that perfectly balances the sweet and the tangy with every bite. The crunchy crust from the almond flour and the moist, almost spongy inside create a delightful texture that melts in your mouth just right.

But that’s just the start of it. Another thing that makes this cake so alluring is how versatile it is. You can pair it with different toppings such as whipped cream or fresh berries based on your preference, or even serve it with a scoop of ice cream for a fancy dessert experience.

With its delicious flavor profile and effortless preparation process, our Almond Rhubarb Cake is perfect for impressing guests or treating yourself after a long day. Not to mention, it has a unique nutritional advantage from being low-GI, making it an excellent diabetic-friendly option.

So go ahead, give it a try! It’s gluten-free, dairy-free, keto-friendly and utterly delicious. You won’t regret it.

Ingredient List

Ingredients You’ll Need:

Here is a list of ingredients that you need to make a delicious, moist and tender Almond & Rhubarb Cake, which is also gluten-free and low GI.

  • Dry ingredients:
  • Almond flour – 2 cups (225 g)
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Coconut flour – 1/3 cup (40 g)

  • Wet ingredients:

  • Olive oil – 1/2 cup (125 ml)
  • Eggs – 4 large

    • Yogurt or sour cream (dairy-free optional) – 1 cup (250 ml)
    • Lime juice – 1 tsp
    • Lemon juice – 1 tbsp
      • Vanilla extract – 1 tsp
  • Sweeteners:

  • Natural sweetener – 1/4 cup (60 ml)
    Sugar – 1 cup (200 g)

  • Rhubarb topping:

    • Rhubarb stalks – 4 cups, trimmed and chopped into small pieces

The Recipe How-To

Now that we have gone through the ingredient list, it’s time to start baking! Below you’ll find a step-by-step guide on how to make this delicious almond rhubarb cake.

Step 1: Preheat your oven
Start by preheating your oven to 350 degrees Fahrenheit (180 degrees Celsius).

Step 2: Prepare the Almond Flour and Dry Ingredients
In a large mixing bowl, whisk together 2 cups of almond flour, 1/4 cup of coconut flour, 1/3 cup of granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon of salt.

Step 3: Add in Wet Ingredients
In a separate bowl, whisk together 3 eggs, 1/2 cup of olive oil, 1/4 cup of Greek yogurt and 1/4 cup of sour cream. Once combined, add in a tablespoon each of lime and lemon juice and 1 1/2 teaspoons of vanilla extract.

Step 4: Mix Dry and Wet Ingredients Together
Carefully stir the dry ingredients into the wet ingredients until fully combined. Be careful not to overmix.

Step 5: Prep Rhubarb
Clean and chop the rhubarb into small pieces. Add it into your cake mix by folding gently.

Step 6: Bake the Cake
Pour the cake mixture into a lined or greased cake tin. Bake for approximately 40-50 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Let it Cool
When the cake is finished, remove it from the oven and let it cool completely before serving.

This is an easy-to-follow recipe that results in a stunningly delicious dessert. Enjoy as is or top with ice cream or whipped cream for an extra decadent taste.

Substitutions and Variations

Food is all about experimentation and creativity, which means that there is always room for tweaks and adjustments in a recipe. Here are some substitutions and variations you can make for the almond rhubarb cake:

– Olive oil can be swapped with coconut oil or any other neutral oil such as vegetable oil.

– For an extra boost of protein, substitute some of the almond flour with whey protein powder.

– Sour cream can be replaced with Greek yogurt or coconut yogurt for a dairy-free option.

– You can use any type of fruit instead of rhubarb; apples and berries work particularly well.

– Lime juice or lemon juice can be swapped with orange juice to give the cake a citrusy twist.

– If you’re on a keto diet, you can use erythritol or stevia instead of sugar.

– For a low-carb version of this cake, simply swap out the almond flour for coconut flour, but keep in mind that it may affect the texture and taste of the cake.

Don’t be afraid to get creative with your substitutions! You never know when you might come across a new flavor combination that you love. Just remember to keep track of your changes so that you can repeat them in the future if needed.

Serving and Pairing

Now that you’ve made this delicious and gluten-free Almond Rhubarb Cake, it’s time to decide how to serve it. This dessert is best served at room temperature or slightly warm, so allow it to cool for a bit before serving.

One classic pairing for rhubarb is vanilla ice cream or whipped cream, and this cake is no exception. Place a generous scoop of ice cream or whipped cream on top of each slice and let the contrasting flavors and textures delight your taste buds.

But why stop there? You can also experiment with other toppings like roasted strawberries or even a drizzle of lime or lemon juice. The tanginess of the rhubarb would go perfectly with the sweetness of berries or the zinginess of citrus.

For those who prefer a bit of crunch, sprinkle some toasted almond slices on top before serving.

As for drinks, a cup of hot coffee or tea would be an excellent complement to this cake. You can also try pairing it with a glass of sparkling wine or champagne for a celebratory touch.

Remember that the objective is to make your taste buds dance with every bite, so don’t be afraid to try something new and mix and match until you find the perfect combination for you.

Make-Ahead, Storing and Reheating

One of the best things about this almond rhubarb cake is that it can be made ahead of time, making it the perfect dessert to prepare for a special occasion or holiday. Simply store the cake in an airtight container at room temperature for up to 2-3 days.

If you want to keep the cake for longer, store it in the refrigerator for up to one week. Keep in mind that the moisture from the rhubarb may cause the cake to soften over time, but it will still taste just as delicious!

When you’re ready to serve the cake, you can reheat it in the oven at 350°F (175°C) for about 10 minutes until warm, or in individual slices in the microwave for 20-30 seconds. The rhubarb will become even more tender and its tangy flavor will complement perfectly with the sweet almond cake.

If you have any leftovers, don’t worry! This almond rhubarb cake makes a great breakfast paired with a cup of coffee or tea. To reheat just take out of the refrigerator and let it come back to room temperature before enjoying.

Overall, this almond rhubarb cake is great for planning ahead and can be stored easily with a few considerations.

Tips for Perfect Results

To ensure that your Almond Rhubarb Cake comes out perfectly every time, here are some helpful tips to keep in mind:

First and foremost, make sure that all of your ingredients are at room temperature before you begin baking. This includes the eggs, sour cream, and yogurt. Having all of your ingredients at the same temperature helps to ensure that they mix together evenly and properly.

When working with gluten-free flour, be mindful that it typically requires more moisture than traditional flour. In this recipe, we compensate for this by using both sour cream and yogurt, which lend moisture and tangy flavor to the cake.

When measuring out the almond flour, be sure to spoon it into your measuring cups rather than packing it down. Almond flour is quite airy and can compress easily, resulting in an inaccurate measurement if you scoop it directly from the bag.

To ensure even baking, make sure that your oven is preheated to the correct temperature (350 degrees Fahrenheit). If your oven runs hot or cool, consider investing in an oven thermometer to ensure accuracy.

Don’t overmix the batter! Once you add the rhubarb pieces to the batter, stir gently until just combined. Overmixing can result in a tough and dense cake.

Lastly, give your cake ample time to cool before slicing into it. This will help prevent the crumbly texture that can result from cutting into a warm cake. Serve with a delicious scoop of ice cream on top for an extra special treat!

Bottom Line

In conclusion, this Almond Rhubarb Cake Recipe is a perfect dessert for anyone looking for a healthy and delicious sweet treat. Not only is it gluten-free and low GI, but it’s also easy to make and incredibly versatile, allowing for various substitutions and variations that fit individual preferences.

Whether you’re a fan of rhubarb or not, this recipe offers a unique flavor combination that is sure to impress everyone who tries it. The tartness of rhubarb blends perfectly with the sweetness of almond flour, creating an explosion of flavor in every bite.

So why not indulge in this guilt-free dessert? Serve with a scoop of ice cream or enjoy on its own – either way, this Almond Rhubarb Cake is guaranteed to satisfy your cravings without sacrificing your health goals.

Give it a try today and see for yourself why this recipe has become a favorite among those who want to treat themselves while still maintaining a healthy lifestyle. Trust me, you won’t regret it!

Almond Rhubarb Cake (Gluten-Free, Low-GI)

Almond Rhubarb Cake (Gluten-Free, Low-GI) Recipe

This dessert is so easy to make and is delicious with a scoop of ice cream! If you don’t have rhubarb, you can also use apples or berries.
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Course: Dessert
Cuisine: Gluten-free
Keyword: < 4 Hours, Dessert, Free Of...
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 1 9-inch round cake
Calories: 161.6kcal


  • 3 cups rhubarb, sliced
  • 1 tablespoon lime juice or 1 tablespoon lemon juice
  • 3 tablespoons coconut sugar crystals
  • 1 cup almond meal (or almond slices ground in food processor)
  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream or 1/2 cup yogurt
  • 2 eggs, beaten
  • 1 teaspoon almond extract
  • 1/2 cup sliced almonds
  • 1/2 teaspoon olive oil, for coating the pan


  • Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
  • In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
  • In another bowl, place all the dry ingredients from almond meal to salt and mix.
  • Add wet ingredients from sour cream or yogurt to almond extract and mix.
  • Fold in the rhubarb mixture and mix gently.
  • Pour the batter into the round baking pan and top with almond slices.
  • Bake for 45-50 minutes or until a toothpick comes out clean.
  • When the cake is no longer hot, remove it from the pan and cool on a wire rack.
  • Infuse love, slice and serve with a scoop of ice cream (if you wish)!

Your Own Notes


Serving: 94g | Calories: 161.6kcal | Carbohydrates: 6.9g | Protein: 6g | Fat: 13.1g | Saturated Fat: 2.8g | Cholesterol: 54mg | Sodium: 194.8mg | Fiber: 3g | Sugar: 1.8g

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