Gluten Free Rhubarb Cake

This gluten free rhubarb cake is easy to make and it’s low carb and sugar free! Topped with crispy sugared almonds and filled with sweet rhubarb filling it’s the perfect dessert for those on a keto or gluten free diet. Each piece has just 2.6 grams net carbs.

You might also like this keto lemon pound cake.

I recently went to a cool farmers market when I went to visit my niece. They had so much fresh produce such as veggies, fruit and other treats but when I saw the rhubarb stalks I knew I wanted to play around with and make a low carb recipe.

I came up with this easy gluten free rhubarb cake. It has a light and creamy topping and even crispy sugared almonds. It’s easy to make and a great way to use fresh rhubarb stalks. Plus it doesn’t use regular all purpose white flour or gluten free flour mix, just almond flour and still has the perfect texture.

What is rhubarb and how to do you cook it?

Rhubarb is a vegetable and grows in stalks like celery. The leaves are poisonous so don’t eat those but you eat the stalks. They have a pretty pink or red hue to them and while it has a very tart flavor it tastes great when you add sugar or sweetener to balance it out.

It’s high in fiber and antioxidants and you normally do not eat it raw. Most people cook it with sugar and use it in desserts like jams, sauces or baked goods. Like today you can just chop it up and cook it down with some sugar to make jam or sauce.

Ingredients, substitutions and recipe notes.

The simple ingredients I used were fresh rhubarb stalks, eggs, almond flour, baking powder, sweetener, butter, sliced almonds and cool whip topping.

• I used just fresh rhubarb in this recipe but you could also add fresh strawberries or raspberries to the mix. Both are complementary fruits that would go nicely. Just cook them down with the rhubarb.
• I also think frozen rhubarb would work but I can’t find it anywhere and haven’t tried it.
• I used Swerve confectioners or icing sugar. However you can just any brand of sweetener or just regular granulated sweetener or regular sugar if you don’t care about carb counts or this being sugar free.
• While I wanted to add the candied nuts for a crispy topping but they are optional. So if you have a nut allergy you can easy just skip this step. Or if you want to use other nuts you can try chopped pecans or walnuts instead of the slice almonds.
• And for simplicity I used cool whip topping instead of icing. You could also make homemade whipped cream by whipping heavy whipping cream and sweetener if you want a more decadent topping.
• Or add a bit of cream cheese to the heavy cream and sweetener to make it a cream cheese frosting. Learn how in this keto strawberry jello dessert.
• For added flavor you can add 1 teaspoon vanilla extract or even lemon extract. Lemon zest or orange zest would also add a bit of extra flavor without add carbs or sugar.

How to make gluten free rhubarb cake.

This is how to make a gluten free rhubarb cake. As I mentioned above you can try different toppings depending on your taste.

Step 1: Pre-heat the oven to 350°F. Get out an 8 inch by 8 inch ceramic baking dish and spray with nonstick cooking spray.

Step 2: Get out a large skillet and heat to medium heat. Add the sweetener and water and whisk to combine. Then add the chopped rhubarb pieces. Cook down to for about 5-10 minutes until it completely softens and breaks down. Let cool before using.

Step 3: Get out a mixing bowl and mix the dry ingredients (almond flour, sweetener and baking powder). In a separate bowl beat the eggs and then add the egg mixture to the flour mixture. Mix well to combine until you have a smooth cake batter.

Step 4: Pour half of the batter into the baking dish. Then spoon the cooled rhubarb mixture as evenly overtop as possible for the second layer. You can see how I did mine below.

Step 5: Evenly add the rest of the batter for the top layer then place in the preheated oven. Bake for 20-25 minutes until the top is set and starts to turn golden brown. Use a toothpick in the center of the cake and see if it comes out cleanly then it’s done. Note cooking time may vary.

Step 6 (optional): If using the candies nuts, heat up a medium skillet to medium heat. Add the almond slices and stir until they start to brown. Then take them out of the pan.

Next add in the butter, a tablespoon of water and the sweetener. Whisk until it all melts together. Cook for a minute or two and then add the toasted nuts back int. Stir well and watch the almonds until well coated and get sticky.

Spoon onto a piece of parchment or wax paper or even a plate. Let them cool completely before using.

Step 7: Take out and let cool completely before spooning the cool whip topping on top. Then sprinkle the cooled crispy nuts if using. Place in the refrigerator until ready to eat.

Store leftovers in an airtight container in the refrigerator. Please scroll down to view the printable recipe card.

More gluten free sweet treats to try.

I usually make gluten free recipes because I want to keep the carbs down with my baked goods and make them sugar free. So here are a few of my favorite recipes for low carb gluten free baked goods.

• keto chocolate lava mug cake
• low carb coconut caramel cake
• mini keto pumpkin muffins
• keto chocolate chip bread with pecans
• sugar free thumbprint cookies with buttercream
• keto chocolate chip cookies
• low carb chocolate zucchini bread

Well I wish I had bought more rhubarb stalks because I really would like to play around with it. I hope you give this gluten free rhubarb cake (which is also low carb) a try. You’ll love the texture and flavor. Enjoy.

The nutritional information for 1 piece is 213 calories / 15g fat / 6.3g carbs / 3.7g fiber / 9.3g protein = 2.6g net carbs