Gluten Free Rhubarb Cake

Gluten Free Rhubarb Cake

Prep time: 10 minutes

Baking time: 30 to 35 minutes

Servings: 8



¼ cup butter

1/3 cup almond milk (or dairy milk, if desired)

2 eggs

½ cup xylitol (natural sweetener)

½ cup coconut palm sugar

½ cup almond flour

½ cup quinoa flour

¼ cup chickpea flour

1 ½ tsp baking powder

pinch of salt

1 ½ cups rhubarb, cut into ‘coins’  (about 6 oz)



  • Preheat the oven to 350 degrees F
  • Use coconut oil to grease the inside of a 9” spring-form cake pan
  • Over medium heat melt the butter in a small saucepan, then stir in the almond milk.  Remove from the heat and set aside to cool slightly.
  • In a large bowl beat the eggs, xylitol and sugar until somewhat light in color.  Slowly mix in the butter and almond milk. Mix well.
  • Add the flours, baking powder and salt – stirring until just combined.
  • Pour batter into the prepared spring-form cake pan.  Spread the rhubarb evenly on top.
  • Bake for 30 to 35 minutes, until golden and a toothpick inserted in the centre comes out clean.
  • Let the cake cool for 5 to 10 minutes.  Run a knife around the edge of the cake before removing the spring-form side.

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