Gluten-free rhubarb cake: 3 moist variations

Ingredients for the rhubarb meringue cake

For a cake approx. 22 cm in diameter

• 250 g soft butter, room temperature
• 250 g thick honey
• 2 tsp baking powder
• 1/8 tsp salt
• 5 eggs
• 200 g Ruut cassava flour
• 50 g almond flour
• 500 g rhubarb
• 30 g flaked almonds

For the meringue:

• 4 egg whites
• 1 tbsp honey

Baking gluten-free rhubarb sponge cake with meringue

Tip :) Always use a kitchen scale for our recipes and for weighing the flour. 

1. Preheat the oven to 180 °C. In a large mixing bowl, combine the butter and honey. Using a mixer, beat the mixture for about 8-10 minutes until it has become paler and slightly fluffy. Now beat in the baking powder and salt. Then add the eggs one at a time, beating well after each addition until fully combined.
2. The mixture will not come together completely after adding the eggs. Add the Ruut cassava flour, the ground almonds and the flaked almonds and beat the batter on a low setting until well combined. If necessary, scrape along the side of the bowl to make sure all the ingredients end up in the batter.
3. Wash the rhubarb, cut it into 0.5 cm pieces (leave the skin on) and fold into the batter.
4. Grease a springform pan approx. 22 cm in diameter*. Pour the batter into the pan and spread it evenly.
5. Bake the cake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean, with no batter sticking to it.
6. Shortly before the end of the baking time, prepare the meringue. To do this, whisk the egg whites in a large bowl until stiff. Stir in the honey. Spread the beaten egg whites over the cake and bake under the oven grill for 5-7 minutes. Depending on how hot your grill is, the meringue will need a little more or less time. In any case, it should be golden brown.
7. Leave the cake to cool completely before cutting.

Note:

• Before making the batter, leave the eggs at room temperature for 30 minutes.
• *The batter can be baked in different cake pans. The baking time depends on the size of the pan.

Ingredients for the gluten-free protein rhubarb cake

For a springform pan, approx. 26 cm in diameter

• 100 g butter
• 140 g sugar
• 1 sachet vanilla sugar
• 4 eggs, size M
• 50 ml oat milk
• 350 g skyr, or a vegan alternative
• 120 g Ruut cassava flour
• 40 g tapioca starch
• 80 g ground almonds
• 5 g psyllium husk powder
• 7 g baking powder
• 1/2 tsp baking soda
• 500 g rhubarb

Baking gluten-free rhubarb cake with skyr

Tip :) Always use a kitchen scale for our recipe and for weighing the ingredients such as the flour.

1. Cream the butter, sugar and vanilla sugar. Add the eggs one at a time and stir in.
2. Add the skyr and oat milk and mix.
3. Mix the flours, baking powder and baking soda in a separate bowl. Add the flour mixture to the egg and butter mixture and briefly fold in by hand so that everything is roughly combined. Now briefly mix everything with the mixer into a smooth batter.
4. Trim the rhubarb and cut it into pieces approx. 1 cm wide. Fold into the batter with a spoon.
5. Grease a springform pan approx. 26 cm in diameter, pour in the batter and bake in a preheated oven at 190 °C (top and bottom heat) for approx. 45 minutes until golden brown.
6. Leave to cool on a wire rack and dust with icing sugar before serving.

Which rhubarb cake variation suits you?

All three variations are gluten-free, moist and turn out perfectly with Ruut cassava flour – they differ mainly in effort and character. The crumble version is the classic choice for afternoon coffee and Sunday visitors: crunchy oat crumble meets tangy rhubarb, and the coconut yoghurt in the batter makes it particularly moist. With a baking time of around 40 minutes, it is also the quickest of the three.

The meringue version is the most festive. The cake is sweetened with honey instead of sugar, which makes it completely paleo, and it is topped with a light meringue crown that turns golden brown under the grill. It needs a little more attention while baking, but it looks like it came straight from a patisserie – ideal when you are expecting guests.

The protein version is our everyday cake. Thanks to 350 g of skyr in the batter, it contains significantly more protein but stays just as light and moist. If you keep an eye on your macros or simply want a slice of cake without a guilty conscience, this is the recipe for you.

Our tip: Start with the crumble version if you are baking gluten-free with rhubarb for the first time. It is the most forgiving and also works with frozen rhubarb outside the season.