Tagurpidi rhubarb cake

Tagurpidi rhubarb cake

In spring, when the rhubarb season is in full swing, no one can beat a nice juicy rhubarb cake! There’s probably no doubt that rhubarb is great in a cake, but did you know that in addition to its deliciously tart flavour, rhubarb is also packed with super-rich antioxidants that help fight inflammation? So that you too can make the most of the rhubarb season and enjoy a hearty cake, we’re sharing a deliciously juicy, but completely fuss-free rhubarb cake recipe that tastes almost identical to a classic rhubarb cake, but contains no butter, gluten or white sugar!

PS! If you don’t have any rhubarb on hand, you can successfully substitute it with apples, pears or other garden produce – in that sense, it’s a very universal recipe.

Quantity: 6-8 cake lovers
Preparation time: 45 minutes
Severity: medium
It will take:

• 2-3 larger rhubarb stalks
• 3 tbsp maple syrup
• 80 g white rice flour or oat flour
• 120 g almond flour
• 50 g potato starch or tapioca starch
• 1 tbsp linseed flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 177 ml vegetable milk (unsweetened almond milk is fine!)
• 40 g apple or pear puree without added sugar (if you can’t find a sugar-free version in the shops, make your own).
• 60-70 g coconut sugar
• 56 ml olive oil OR 2 tablespoons apple puree + 2 tablespoons vegetable yoghurt.
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon ground cinnamon
• a 22 or 24 cm diameter (unfolding) cake tin

How to make gluten-free rhubarb cake?

First, line the bottom of the cake tin with baking paper and wash and peel the rhubarb stalks. Cut the rhubarb into slices about half a centimetre thick and place them tightly next to each other in the bottom of a cake tin lined with baking paper and carefully cut off the part that extends over the edge with a knife. Then, in a bowl, mix together the gluten-free flour mix (rice and almond flour, potato or tapioca starch and flaxseed flour), add the baking powder, baking soda and salt and set aside.

In another bowl, mix together all the remaining ingredients except the maple syrup: vegetable milk, apple puree, olive oil (or apple puree + vegetable yoghurt as a substitute), lemon juice, sugar and cinnamon. Then add the flour mixture and gently mix the dough until smooth. If the dough seems too liquid, add some more flour to taste.

Before spreading the batter on the rhubarb slices, pour the maple syrup over the rhubarb, which will give it a nice caramelly taste. Then pour the batter over the rhubarb slices in the bottom of the cake tin and place in a preheated 180°C oven to bake. Bake the cake for 35-40 minutes, until golden brown on top. Let the cake cool for at least 30 minutes before serving. When serving, flip the cake upside down so that the rhubarb layer stays on top.

And there you have it – a delicious cake ready to serve!

PS. If you prefer a more classic-style rhubarb cake, this cake can also be successfully made by chopping the rhubarb, mixing it with maple syrup and then mixing the pieces into the batter. However you choose to make it, it’s sure to be a tremendously delicious cake – we highly recommend you try it. 🙂

If you liked this cake, you might also be interested in the Caramel Coconut Cake.