Gluten Free Rhubarb Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Tender chunks of tart rhubarb bake right into a rich, buttery cake batter, giving every square a bright, juicy bite against a soft, tender crumb. A tangy splash of buttermilk keeps the texture moist and light, while a cinnamon-sugar topping bakes into a crackly, golden crust that adds the perfect crunch. This is a spring-and-summer classic worth keeping on repeat, especially when you've got fresh or frozen rhubarb to use up. It's a simple one-bowl-batter kind of bake, easygoing enough for a weeknight dessert but pretty enough for company. And it's a genuinely great option for a gluten free kitchen, so no one has to skip a square.

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Ingredients

9 servings

For the cake

½ cup (1 stick) unsalted butter, softened
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 ¼ cups granulated sugar, divided
1 large egg
1 tsp vanilla extract
1 cup buttermilk
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp salt
3 cups fresh or frozen rhubarb, cut into ½-inch pieces (about 12 oz)

For the topping

1 tsp ground cinnamon
1 tbsp unsalted butter, melted

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and set aside.
2
In a large bowl, beat the softened butter and 1 cup of the granulated sugar with a hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes. Add the egg and vanilla extract and beat until fully incorporated, about 1 minute more.

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