Rhubarb Strawberry Cake recipe that is gluten free and bursting with the delicious flavours of fresh rhubarb and juicy strawberries. This scrumptious cake is a true ode to the spring season. Perfect for those eating a gluten free diet, every bite offers a symphony of sweet and tangy notes, complemented by the delicious oat crumble topping. Whether you’re serving this after dinner, or simply craving a taste of springtime bliss, this cake is sure to become a favourite.
I love rhubarb in many recipes! Whether it is simply stewed and served with cereal for breakfast, in a rhubarb cordial, or in a delicious cake recipe such as this one. In our vegetable garden we have three rhubarb plants and they are always put to good use!
HOW TO MEASURE THE INGREDIENTS FOR THIS RHUBARB STRAWBERRY CAKE
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well.
INGREDIENTS NEEDED
Gluten free flours: Millet flour, tapioca starch, and oat flour are used for the best texture. Quinoa flour can be replaced with gluten free oat flour if you prefer, but I have tried this recipe with both and it is equally as good.
Sugar: In my opinion any dish with rhubarb needs that sweetness added and the combination of white and brown sugar is perfect.
Eggs: Three large eggs help to bind the gluten free flours used. I have not tried this recipe with flax eggs.
Rhubarb :You will need about 4 large rhubarb stalks, thinly sliced
Strawberries: Sliced strawberries combine so well with the rhubarb.
Cinnamon:just a touch of cinnamon on the topping adds to the flavour
Whole Oats:the crunchiness of the baked oats with butter and sugar are so tasty and add that extra crispiness.
Rhubarb Strawberry Cake
Ingredients
- 30 g melted butter for the bottom of the dish
- 30 g brown rice flour for the bottom of the dish
- 300 g rhubarb, thinly sliced (about 4 stalks)
- 170 g strawberries (about 6 medium)
- 60 g butter melted
- 85 g brown sugar
- 185 g white sugar
- 3 large eggs
- 4 g psyllium husk powder
- 120 g sorghum flour
- 60 g tapioca starch
- 50 g quinoa flour or oat flour
- 2 tsp baking powder.
- 70 g whole milk or plant based
Topping
- 30 g white sugar
- 1 tsp cinnamon
- finely grated zest from 1/2 medium lemon
- 60 g ground almonds or whole GF oats
Instructions
- Prepare the bottom of an 8×9 inch dish by adding melted butter and then evenly sprinkling flour over the top
- Preheat the oven to 375°F (190°C)
- Place the rhubarb and the strawberries into the prepared baking dish.
- Melt the butter and beat in the sugar and then the eggs until combined.
- Add half of the flour and beat it into the wet ingredients, and fold in the remaining flour and the milk
- Pour the batter on top of the rhubarb and strawberries and level the top with a spatula
Topping
- To make the topping, combine the dry ingredients with the melted butter and evenly sprinkle it on top of the batter
- Bake for 45 minutes, or until the topping is golden brown. Serve warm or cold.
- Can be stored in the fridge for up to 3 days.
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