Name: Gluten Free Rhubarb Cake with strawberries and streusel
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: Paleo Baking
Ingredients: ½ cup coconut butter, melted but not hot; ¾ cup coconut sugar; 2 eggs; 1 tsp vanilla extract; 1 cup full fat coconut milk; 1 cup almond flour; 1 cup cassava flour (or gluten-free 1-to-1 flour); 1 tsp baking soda; ½ tsp salt; 2 ½ cups thinly sliced fresh rhubarb; 1 cup fresh strawberries, chopped coarsely; ⅔ cup cassava flour (or gluten-free 1-to-1 flour); ⅔ cup coconut sugar; 1/4 cup melted coconut butter; ½ teaspoon cinnamon

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If you're not excited enough about longer days and sunshine, this gluten-free rhubarb cake with strawberries will have you even more excited for spring! In fact, it tastes just like all of the best parts of spring combined into one sweet bite -- fresh in-season strawberries, crispy rhubarb, and a toasty crumb topping. It's no wonder we look forward to this tasty paleo baking recipe every year!

A zoomed in view of the corner of a piece of gluten free rhubarb cake to show the layers and crisp topping.

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Take a bite and close your eyes -- where are you? For this recipe, the best answer is a bistro beside a strawberry patch. The strawberries are fragrant and the crispness of the topping match the bright spring sunlight. If a single bite can whisk you away to this magical oasis, it’s faster than making the drive!

We think this rhubarb cake is best enjoyed with breakfast, outside on the patio with a cup of coffee, or as a dessert for a gluten-free picnic.

Why you’ll love this gluten-free rhubarb cake

Tart rhubarb paired with sweet strawberries are a match made in heaven
soft cake base
sweet and tart jam-like fruit layer
crispy crumb topping
10 ingredients
gluten free, dairy free, and paleo
a unique and droolworthy take on the classic crumble!

A crumb cake is the best way to eat strawberries and rhubarb together! Rhubarb softens as it bakes. And the sweet strawberries and crumb topping create the perfect balance to tart rhubarb.

An overhead view of the gluten free rhubarb cake to show the crisp streusel topping.

For any rhubarb newbies here, let’s start by answering all your rhubarb questions!

What is Rhubarb?

Rhubarb is a stalky vegetable with a similar texture to celery. It has a tart flavor and is usually baked like a fruit in cakes, pies, and crumbles.

When is rhubarb in season?

In the United States, rhubarb season is typically April through June. However, in the Pacific Northwest, rhubarb has peak flavor and texture all the way through July!

When in season, the stalk is crisp and the flavor is tart.

Do I need to peel rhubarb before cooking?

As long as the skin is thin and rhubarb is in season, you do not need to peel rhubarb.

What does rhubarb taste like?

Rhubarb is thick and juicy and has a tart taste. It is usually dipped in sugar or a sweet substance if eaten raw, or used in a sweet baked good where sugar or other fruits balance the tart flavor.

Three squares of rhubarb cake on a plate for serving.

Let’s make Gluten Free Rhubarb Cake

With these instructions, you'll get the perfect Gluten-Free Rhubarb Cake on the first try! This cake needs only 10 ingredients and a few key tools.

Ingredients

Coconut butter, coconut sugar (or any granulated sugar), eggs, vanilla extract, full-fat coconut milk, almond flour, cassava flour (or any 1-to-1 gluten-free flour), baking soda, salt, rhubarb, strawberries, cinnamon.

Instructions

Preheat the oven to 350 degrees F and coat a 9 x 13 inch baking dish with a thin layer of coconut oil.

Mix together wet ingredients in a large mixing bowl. In a medium mixing bowl, mix together dry ingredients.

Add the dry ingredients to the wet ingredients in increments of about half a cup, stirring after each addition.

An overhead view of a bowl of dry ingredients mixed together with a whisk. — Mix dry and wet ingredients separately.

An overhead view of a bowl of wet ingredients with the first increment of dry ingredient mixture added. — Mix dry and wet ingredients separately.

When fully mixed, pour the batter into the bottom of the baking dish.

Evenly cover the batter with rhubarb and strawberries.

An overhead view of the batter consistency. It has a similar consistency to pancake batter. — Final batter consistency.

A 9 x 13 inch baking dish with batter and topped with fresh rhubarb and strawberries. — Final batter consistency.

Mix the streusel layer with a fork.

Evenly sprinkle the crumb over the strawberries and rhubarb.

An overhead view of the crumbly streusel topping in a small mixing bowl. — Crumb topping.

An overhead view of the baking dish ready to bake, with the streusel crumb evenly sprinkled on top. — Crumb topping.

Bake for 30-40 minutes and enjoy!

A side view of a gluten free rhubarb cake piece with a bite removed to show the soft cake and crisp topping.

Other Gluten-Free Baking recipes you'll love:

Gluten-Free Rhubarb Cake Recipe