Gluten-Free Rhubarb Cream Cake
A gorgeous cake to look at and to eat, this gluten-free rhubarb cream cake is a lovely way to welcome spring.
Ingredients
For the rhubarb compote
- 1 lb rhubarb trimmed and cut into 1/4-inch pieces
- ¼ cup honey
For the cake
- ½ cup unsalted butter, plus more for the pan at room temperature
- ¾ cup sugar or maple sugar
- 2 eggs at room temperature large
- 1 tsp pure vanilla extract
- 1½ cups/130 g gluten-free oat flour
- ½ cup/80 g sweet white rice flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ cup whole milk at room temperature
- 1 ½ cups heavy cream
Instructions
Make rhubarb compote
- Heat oven to 350 F. Place cut rhubarb in a baking dish, drizzle over the honey, and mix to combine. Roast until soft, about 25 minutes. Remove from oven, mix to fully break down the rhubarb, and set aside. You'll need about 1 cup of compote for this recipe. Use the rest in yogurt, on toast ... etc.!
Make cake
- Place a piece of parchment in an 8-inch cake pan. Grease the parchment and sides of cake pan with butter.
- In a large bowl, using an electric hand mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until combined after each and scraping down the sides and bottom of the bowl as needed, Beat in the vanilla extract.
- In a medium bowl, whisk together the oat and sweet white rice flours with the baking powder and salt.
- With the mixer on low, stir half of the flour mixture into the butter mixture until just combined. Stir in the milk until just combined, then add the rest of the flour, scraping down the sides and bottom of the bowl as needed.
- Position a rack in the center of the oven and heat to 350º F.
- Spread the batter evenly in the pan and let rest for at least 15 minutes. Then preheat oven to 350°F.
- Place the cake in the oven and bake until the top is golden and a toothpick inserted near the center comes out clean, the top is set, and the edges are slightly coming away from the pan, 40-50 minutes. Remove from oven and let cake cool completely in the pan on a rack, then invert onto a serving platter and peel away the parchment.
- Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
Assembly
- In a large bowl, whip the heavy cream until soft peaks form.
- Spread the bottom cake layer with the jam, then top with 3/4 cup of the rhubarb compote. Spread half the whipped cream over and top with the other cake layer. Spread the remaining 1/4 cup rhubarb over the top layer and spread the remaining whipped cream over in an even layer.
- Cake may be kept, well covered in the fridge, for 3 days.
Notes
Oat flour substitute -- swap sorghum or millet flour
Sweet white rice flour substitute -- try tapioca flour or arrowroot
Sugar substitute -- try honey or maple sugar for the sugar
Whole milk substitute -- switch for full fat coconut milk or your favorite non-dairy milk
Butter substitute -- swap for coconut oil