Gluten Free Rhubarb Cake with Crumble Topping
Recipe type: Cake
Serves: 6 - 8
  • 100g melted butter
  • 60g superfine or caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 60g almond meal (or plain flour)
  • 30g almonds, chopped OR use pecans
  • 1 tsp baking powder (check that it is gluten free if you are making a GF cake)
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • Topping
  • 6 stalks of rhubarb, washed and chopped into small pieces
  • OR 4 stalks of Rhubarb and 1 cup of strawberries, chopped.
  • 60g raw or demerara sugar
  • 15g almonds, chopped
  1. Use an18cm springform tin or pie dish.
  2. Preheat the oven to 200C.
  3. Line a springform tin with a circle of paper that goes up the side of the tin (or grease a pie dish with some butter). In a bowl or a jug, whisk the melted butter, sugar, vanilla and egg until combined.
  4. In another bowl, mix the almond meal or flour, chopped almonds and baking powder until mixed through and then add the buttery mixture to the dry mixture. Place mixture in the prepared tin or pie dish.
  5. In a bowl mix the topping then sprinkle on pie. Bake for 30 minutes and serve with vanilla ice cream.
Recipe by Harvest Hub at