Rhubarb Frangipane Cake with Almond Flour is one of my favorite treats in spring and early summer. The tart rhubarb pairs perfectly with the rich almond base. Together, they create a bright, tangy cake that’s just sweet enough. So, if you want a delicious, gluten-free rhubarb cake that’s easy to make and full of seasonal flavor, this is the one.
Later in the year, when my apple tree is heavy with fruit, I swap the rhubarb for apples. Then, I add a hint of cinnamon. This turns the cake into a cozy autumn treat that feels like a warm hug.
Why You’ll Love This Rhubarb Almond Cake
This cake is naturally gluten-free thanks to almond flour. It gives the cake a moist, tender texture and subtle nuttiness. Plus, it’s an effortless bake. It comes together quickly with just a bowl, a whisk, and a few pantry staples.
Folding the rhubarb directly into the batter means the fruit is baked right into every bite. As it softens, it releases a tart burst that cuts through the sweetness and keeps the cake bright and balanced. The texture stays moist, and the contrast of flavors makes it a great choice for afternoon coffee, weekend brunch, or a light dessert.
Come autumn, I swap in chopped apples. Then, I sprinkle in cinnamon or cardamom. These spices bring out warm, cozy flavors that complement the almond base.
Top it with a scoop of vanilla ice cream or a dollop of whipped cream, thick yogurt, or enjoy it plain.
For an extra indulgent touch, serve the rhubarb frangipane cake with a generous spoonful of my easy homemade vanilla custard sauce. It’s the perfect creamy complement to the tart rhubarb.
This seasonal fruit cake highlights fresh garden flavors. It’s one I return to again and again. Simple, nourishing, and full of flavor.
Scroll down for the full rhubarb almond cake recipe and baking tips!
This cake is gluten-free, incredibly moist, and easy to make. It’s perfect for a relaxed afternoon coffee or a light dessert after dinner.
If you enjoy baking with fruit, you might also like my Wild Blueberry Pie or this summery Finnish Strawberry Layer Cake—both are perfect for showcasing seasonal berries.
Rhubarb Almond Cake
Ingredients
- 2,75 dl (1 cup + 2 tbsp) of sugar
- 250 g (1 cup + 1 tbsp) butter Softened
- 6 dl (2 1/2 cups) almond flour (finely ground almonds)
- 4 eggs (medium size)
- 3 tbsp cornstarch or potato starch
- 3 dl fresh rhubarb, finely diced
- 2 tsp vanilla sugar
- pinch of salt if using unsalted butter
Instructions
- Prepare the pan: Line the bottom of a 24–26 cm (9–10 inch) springform pan with parchment paper and grease the sides.
- Prep the rhubarb: Peel the rhubarb if necessary and cut it into small cubes.
- Mix the butter and sugar: In a mixing bowl, mix the butter and sugar until light and fluffy.
- Mix the dry ingredients: Add the almond flour, vanilla sugar, and cornstarch (or potato starch) to the mixture.
- Incorporate the eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Bake
- Pour the batter into the prepared pan and bake in a preheated oven at 180°C (350°F) for 30–40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the cake cool completely. Just before serving, dust with powdered sugar and decorate with fresh berries. Serve with vanilla ice cream.
