Gluten Free Rhubarb Cake with strawberries

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.

If you're new to gluten-free, be sure to also check out our going gluten-free guide!

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.

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.

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.

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

Evenly cover the batter with rhubarb and strawberries.

Mix the streusel layer with a fork.

Evenly sprinkle the crumb over the strawberries and rhubarb.

Bake for 30-40 minutes and enjoy!

Other Gluten-Free Baking recipes you'll love:

• Gluten-Free Strawberry Muffins with Chocolate (dairy-free)
• Gluten-Free Blueberry Muffins with crisp cinnamon sugar
• Gluten Free Pumpkin Muffins (paleo)
• Best Bakery-Style Gluten Free Chocolate Muffins
• Gluten Free Mango Muffins (paleo)
• Gluten Free Blondies (paleo)

Related Paleo Baking Recipes

Looking for more delicious and wholesome baked goods like these? Check out some of our reader favorites!

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Gluten Free Rhubarb Cake with strawberries

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A delicious paleo and gluten-free coffee cake with fresh strawberries and rhubarb!

• Author: Jamie
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 12 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: Paleo Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Wet 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

Dry Ingredients:

• 1 cup almond flour
• 1 cup cassava flour (or gluten-free 1-to-1 flour)
• 1 tsp baking soda
• ½ tsp salt

Strawberry and rhubarb:

• 2 ½ cups thinly sliced fresh rhubarb
• 1 cup fresh strawberries, chopped coarsely

Streusel topping:

• ⅔ cup cassava flour (or gluten-free 1-to-1 flour)
• ⅔ cup coconut sugar
• ¼ cup melted coconut butter
• ½ teaspoon cinnamon

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Instructions

1. Preheat the oven to 350 deg F and grease a 9 x 13” glass baking dish with coconut oil. Add wet ingredients to a large mixing bowl. Mix thoroughly with a whisk.
2. In a separate bowl, add dry ingredients and mix well. Add the dry ingredient mixture to the bowl of wet ingredients in ½ cup increments, mixing as you go.
3. Pour the batter into the baking pan. Evenly distribute the rhubarb slices and strawberries across the top.
4. In a clean mixing bowl, add all ingredients for streusel topping and mix well with a fork. Sprinkle the topping evenly over the strawberries and rhubarb.
5. Bake for 35-40 minutes or until the topping is lightly crisp and a toothpick inserted into the center comes out clean. Allow to cool and enjoy!

Notes

Variations:

• Coconut sugar can be replaced with any granulated sugar.
• Cassava flour can be replaced with gluten-free 1-to-1 flour in equal amount.
• Replace the strawberry and rhubarb layer with other berries or fruits. We like plums, peaches, and blackberries!
• Coconut milk can be replaced with ½ cup milk and ½ cup yogurt or sour cream.

Storage: Store this coffee cake in an airtight container in the refrigerator for up to 5 days. Or cut into individual servings and freeze in an airtight container for up to 6 months.

Keywords: paleo coffee cake, almond flour coffee cake