Rhubarb Almond Cake (Gluten-free)
Prep time
Cook time
Total time
This gluten-free Rhubarb Almond Cake is a super easy and delicious summer cake using very few ingredients, perfect as dessert or for picnics!
Serves: 8
  • 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
  1. Preheat oven to 325F and grease a 9 inch round cake pan, or a 8x12 rectangle cake pan.
  2. Wash, peel and cut rhubarb, set aside.
  3. Beat the egg yolks, vanilla and sugar for about 5 minutes until light and creamy.
  4. Add corn flour, baking powder and salt. Set aside.
  5. Beat the egg whites until stiff.
  6. Carefully fold the almond flour and egg yolk batter into the egg whites, do not stir or beat.
  7. Pour batter in cake pan and sprinkle the rhubarb pieces on top evenly.
  8. Bake for 20 mins.
  9. Sprinkle the almond slices over the cake and bake for another 30 mins.
  10. Let cool or enjoy warm.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2017/07/rhubarb-almond-cake-gluten-free.html