Hope everyone had a wonderful 4th of July weekend! I snatched some rhubarb at my local grocery store this weekend (I know, rhubarb season is almost over, lucky me!) so I made this Rhubarb Almond Cake for dessert today. I love rhubarb, it is so tart and almost sour, yet sweet once it’s cooked. It goes best with vanilla and almond (see these Vanilla Bean Polenta Cakes with Rhubarb) so I combined it with a very old almond cake recipe that I’ve had for decades. It is a super simple cake recipe using very few ingredients, and it happens to be gluten-free! It is actually a kind of chiffon cake, you beat the egg yolks and sugar and then fold in beaten egg whites and almond flour to achieve a super airy, fluffy and moist cake.
This is just a super easy and delicious summer cake – perfect as dessert, for picnics, or a summer garden party. Technically this recipe works with all kinds of fruits. As I mentioned, rhubarb season is basically over (it typically lasts from April to June) but you can substitute with strawberry, apricot, peach, cherries, apples, raspberries, pears… Yum!
- 6 eggs, separated
- 1 cup sugar
- ½ cups corn flour
- 1 teaspoon baking powder
- 1.5 cups almond flour
- vanilla extract or vanilla bean
- pinch of salt
- 4 stalks of rhubarb
- 1 cup of sliced almonds
- Preheat oven to 325F and grease a 9 inch round cake pan, or a 8x12 rectangle cake pan.
- Wash, peel and cut rhubarb, set aside.
- Beat the egg yolks, vanilla and sugar for about 5 minutes until light and creamy.
- Add corn flour, baking powder and salt. Set aside.
- Beat the egg whites until stiff.
- Carefully fold the almond flour and egg yolk batter into the egg whites, do not stir or beat.
- Pour batter in cake pan and sprinkle the rhubarb pieces on top evenly.
- Bake for 20 mins.
- Sprinkle the almond slices over the cake and bake for another 30 mins.
- Let cool or enjoy warm.
I am gluten intolerant and always love to find new delicious cake recipes, Made this this past weekend and my whole family loved it! They are always skeptical about gluten-free recipes but no one could tell at all 😉 SO yummy!
Such a great recipe! So easy.. Thank you so much. So many ways to vary it too..
I should add – by variation I just mean the fruit! Also it worked really well with when substituting with coconut sugar – looks a little darker 🙂
This looks delicious! Just to clarify, there is no oil or butter at all in the recipe? And what is the quantity of vanilla? About 1 tsp vanilla extract or scrapings from half of a vanilla bean? Thank you for the info; I look forward to trying this soon!
Hi there. I would’ve love to make this cake this weekend, but I’m a little confused by the corn flower… Is this the same as cornstarch? I’m having a hard time getting a definite yes or no. Please advise!
I have soooo much rhubarb right now. I am making this this afternoon