Name: Flourless Rhubarb Almond Cake
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 1 9-inch cake
Ingredients: Gluten-Free Flourless Rhubarb and Almond Cake; 3 cups chopped frozen rhubarb; 1 ½ tablespoons cornstarch; 4 large egg yolks + 5 large egg whites (room temperature); ¾ cup granulated sugar; ½ cup extra-virgin olive oil; 1 ½ teaspoons Mary DiSomma’s Cognac Barrel-Aged Madagascar Pure Vanilla Extract; Zest of 1 orange, preferably organic or unwaxed; ½ teaspoon fine salt; ½ teaspoon ground garam masala; ¼ teaspoon ground cinnamon; 2 cups almond flour}; 3 tablespoons powdered sugar; 1 tablespoon fresh orange juice; 3 tablespoons pine nuts, toasted

Sweets

Flourless Rhubarb Almond Cake

Author: Mary DiSomma

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!

Ingredient Tips

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!

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.

Preparation + Preservation Tips

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.

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!

Easy Homemade Vanilla Ice Cream➝

Homemade Strawberry Ice Cream➝

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.

Extra Tips

British Fish and Chips with Tips for Crunchy Chips➝

Cloverleaf Rolls➝

Easy Spiced Carrot Lentil Soup➝

Five-Spice Pork Scotch Egg with Chili Crisp➝

Harissa Honey Carrots➝

Homemade Chai Spice Mix➝

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.

Rhubarb Upside-Down Cake➝

Strawberry Rhubarb Crisp➝

If you love a good gluten-free recipe that doesn’t feel like you’re missing out on anything, give these a try!

Easy Low Carb Keto-Friendly Chocolate Amaretti Cookies➝

Gluten-Free Chicken Alfredo Stuffed Spaghetti Squash➝

Gluten-free Dairy-free Vegan Chickpea Chocolate Chip Cookie➝

Gluten-free Cauliflower Gnocchi with Frizzled Sage Leaves➝

Terri’s Gluten-free Vegan Apricot Almond Granola Bars➝

Vegan, Gluten-Free Cauliflower Tabbouleh Salad with Homemade Cauliflower Rice➝

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!