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+ servings
Slice of rhubarb cake on a plate with ice cream

Rhubarb Cake

Rhubarb cake is perfect for rhubarb lovers! It's light and fluffy with the heartiness of almond flour and the flavors of orange, vanilla and tangy rhubarb.  It's an easy yet elegant spring and summer dessert!

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  • 1 cup all purpose flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup coconut sugar sub with granulated or brown sugar
  • 1/2 cup olive oil sub with your favorite oil
  • 3 large eggs
  • 1/2 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 3/4 lb. rhubarb 5-6 stalks
  • 2 tablespoons turbinado sugar


  • Preheat the oven to 350 degrees and generously grease a 9" springform pan.
  • In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt.
    1 cup all purpose flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
  • In a medium bowl, vigorously whisk the sugar, oil and eggs until frothy. Add the almond milk, orange zest and vanilla extract and whisk well to combine.
    3/4 cup coconut sugar, 1/2 cup olive oil, 3 large eggs, 1/2 cup unsweetened almond milk, 1 tablespoon orange zest, 1 teaspoon vanilla extract
  • Add the wet ingredients to the dry ingredients, stirring gently just until combined.
  • Pour the cake batter evenly into the prepared pan, and top with the rhubarb pieces. Sprinkle the top of cake with the turbinado sugar, if using.
    3/4 lb. rhubarb, 2 tablespoons turbinado sugar
  • Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.


  • The oil and almond milk may be substituted with whatever you have on hand.
  • I prefer to use coconut sugar in the cake as it's unrefined, but you can substitute it with the same amount of granulated or packed brown sugar.
  • Do not substitute almond meal for almond flour as they are not interchangeable. Almond meal contains the skins of the almonds and is more coarse, which will affect the texture of the cake.
  • Store leftover cake wrapped tightly at room temperature for up to 3 days, or in the refrigerator for 5-7 days.  Cake may also be frozen for up to 3 months.


Serving: 1g, Calories: 382kcal, Carbohydrates: 39g, Protein: 7g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 19g, Cholesterol: 70mg, Sodium: 236mg, Fiber: 3g, Sugar: 23g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!