This one-of-a-kind cake recipe started with a neighbor bringing me some fresh rhubarb from his garden. You do flip it over, but this is not your typical upside-down cake recipe! I had something new to play with—and let me tell you, it did not disappoint. This rhubarb almond cake is moist, tender, and naturally gluten-free thanks to almond flour. Rhubarb is bright and tangy—kind of like a cross between green apples and lemons—and the almond adds a soft, nutty richness that brings it all together.
This recipe is perfect for brunch, a mid-afternoon coffee break, or even a late-night treat with a cup of tea. Keep reading to learn how to make it!
Can I use fresh rhubarb instead of frozen?
Yes, you can! If you can get your hands on fresh rhubarb, I say go for it. Frozen rhubarb is available all year round and is super convenient, but fresh rhubarb has a slightly firmer texture and a brighter flavor. If you’re using fresh, you can skip the thawing step, cut it up, and prepare as directed. Either way, you’ll end up with a delicious cake!
Which part of the rhubarb do I use if I'm using fresh rhubarb?
You can only use the stalks of rhubarb—the leaves are poisonous. If you buy fresh rhubarb in a supermarket, chances are the leaves will have already been removed. There may be some color variation in the stalks—that’s okay as long as they have a firm, fresh texture. Be sure to trim away any tough ends and discard any leaves. Cut the stalks into small, even pieces so the cake batter sinks into them and they cook evenly.
How do I stop the rhubarb from becoming mushy?
This comes down to a couple of simple tricks.
If you’re using frozen rhubarb, make sure to thaw and gently squeeze out excess moisture.
If you’re using fresh, let it sit briefly with a little sugar and cornstarch before baking—this helps control the juices and keeps the texture just right.
You want the rhubarb to be tender, not falling apart—and these little steps make all the difference.
What can I do if the cake is too tart?
Rhubarb is naturally tart, so your cake should have a somewhat tart flavor when it’s done. If you prefer something sweeter, there are a few easy ways you can work with the flavor. A dusting of powdered sugar or an extra drizzle of the orange glaze will sweeten up the cake itself. A scoop of ice cream on the side or some whipped cream on the top can balance it out. Try it a few different ways—you’re sure to find a sweet spot (pun intended)!
If you want to try your hand at homemade ice cream, I recommend classic vanilla—or strawberry because it pairs so well with this rhubarb cake!
Is this almond cake recipe gluten-free?
Yep. Because this cake is made with a base of almond flour and eggs, it’s naturally gluten-free. The almond flour gives it a tender, slightly dense crumb that feels rich but still light. Almond flour has a nutty, almost sweet flavor that pairs well with the spices and rhubarb. You don’t have to be gluten-free yourself to enjoy this gluten-free almond cake—trust me on that.
If you like the garam masala in this recipe, you’ll love these other spice-forward dishes from my recipe box too.
Do you love rhubarb as much as I do? Here are some more goodies you can make at home.
If you find yourself with extra rhubarb (lucky you!), there’s so much you can do with it. Jams, compotes, and crisps, just to name a few. Here are a couple more of my favorite rhubarb recipes.
Good gluten-free recipes are easy to come by these days—but I try to make mine extra special.
If you love a good gluten-free recipe that doesn’t feel like you’re missing out on anything, give these a try!
Flourless Rhubarb and Almond Cake Recipe
This gluten-free rhubarb almond cake is moist, tangy, and lightly spiced with garam masala. Finish with citrus glaze and toasted pine nuts to make it really special.
Ingredients
Instructions
- Place the rhubarb in a strainer over a large bowl and let it thaw completely. Once thawed, gently squeeze the fruit to drain out any excess juice, then pat dry with paper towels.
- Toss the dried rhubarb with the cornstarch and 1 tablespoon of the sugar.
- Oil a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
- In the base of your pan, arrange the starch-coated rhubarb in a tight, even layer and set aside.
- In a clean bowl, whisk the 5 egg whites on medium-high. Once they become foamy, slowly add half of the sugar and continue whisking until you achieve stiff, glossy peaks.
- In a separate large bowl, beat the 4 yolks with the remaining sugar for 3 to 4 minutes until it is pale, thick, and ribbony. Keep whisking as you slowly stream in the olive oil, then follow with the vanilla, orange zest, salt, garam masala, and cinnamon. Then, with a spatula, stir in the almond meal until a thick paste forms.
- Using the same spatula, gently fold ⅓ of the egg whites into the almond paste to lighten it. Then, in 2 batches, continue to fold in the remaining egg whites. Stop folding as soon as no white streaks remain.
- Pour the batter over the fruit. Bake at 325 °F for 55 to 65 minutes. Do not open the oven for the first half an hour! At this point if the top of the cake is browning a little too much, loosely tent it with a piece of foil. The cake is done when the top is golden-brown and springs back to the touch. Leave it to cool in the pan for 20 minutes after removing it from the oven.
- In a small bowl, combine the powdered sugar with the orange juice to achieve a thin glaze. Set aside.
- Run a thin, flexible knife around the edge of the cake and invert onto a plate. Peel off the parchment. While the cake is still warm, drizzle with the orange glaze and sprinkle with the toasted pine nuts. Slice and serve with a scoop of ice cream if you want an extra treat!
