Almond Rhubarb Cake (Gluten-Free, Low-GI)

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Almond Rhubarb Cake

I love making desserts using rhubarb when it is harvested in the late spring/early summer. I subscribe to organic vegetable deliveries from a local farmer between May and November and rhubarb is usually packed in the first delivery box. So for me rhubarb represents the beginning of a summer season with all the wonderful fresh fruits and vegetables to come. This dessert is so easy to make and is delicious with a scoop of ice cream! If you don’t have rhubarb, you can also use apples or berries.

Almond Rhubarb Cake

Almond Rhubarb Cake Slice


3 cups rhubarb, sliced
1 Tbsp lime or lemon juice
3 Tbsp coconut sugar
1 cup almond meal (or almond slices ground in food processor)
1/2 cup coconut flour
1/2 cup coconut sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup sour cream or yogurt
2 eggs, beaten
1 tsp almond extract
1/2 cup almond slices
Oil for the pan


  1. Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
  2. In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
  3. In another bowl, place all the dry ingredients from almond meal to salt and mix.
  4. Add wet ingredients from sour cream or yogurt to almond extract and mix.
  5. Fold in the rhubarb mixture and mix gently.
  6. Pour the batter into the round baking pan and top with almond slices.
  7. Bake for 45-50 minutes or until a toothpick comes out clean.
  8. When the cake is no longer hot, remove it from the pan and cool on a wire rack.
  9. Infuse love, slice and serve with a scoop of ice cream (if you wish)!

Servings: 8


  1. this sounds great. i have coconut flour and almond meal and want to experiment with them.

  2. Thank you for the comment, Dina. I hope you will enjoy the cake!