We love to eat seasonally when possible. One of our favorite ways to use rhubarb is to make this Gluten Free Rhubarb Cake. This cake recipe features the classic springtime ingredient, fresh rhubarb. It isn’t too sweet, just the right amount of tartness. It is called a pudding cake because it creates a pudding sauce on the bottom of the pan.

This recipe is from a vintage cookbook I found at a flea market years ago. I love discovering recipes from a time before cans of condensed soups existed, and lard was a typical ingredient in everything. This vintage rhubarb recipe has been modified to check the boxes of gluten-free and low FODMAP, but I kept the old-fashioned charm just like Betty Crocker!
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Why You'll Love This Recipe
- Makes Its Own Sauce
- Beautiful Bright Red Color
- Gluten Free and Low FODMAP
Featured Ingredients
No fancy ingredients for this cake. I picked the rhubarb from my rhubarb patch in my backyard.
- Rhubarb - Fresh or frozen rhubarb
- Sugar - White granulated sugar
- Water - Good 'ole H2O
- Butter - Salted Butter makes everything better
- Egg - Holding everything together
- Vanilla Extract - The extract that is voted most popular.
- Gluten Free Flour - Bob's Red Mill 1-to-1 gluten free flour is my favorite (the blue bag)
- Baking Powder - Its job is to make the cake rise.
- Salt - To balance the sweet
- Lactose Free Milk - Adding extra moisture and flavor
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Wash and dice the rhubarb.
Simmer the rhubarb in a saucepan along with the water and some of the sugar. Cook on medium to low heat for six minutes or until tender.
In a large bowl, cream the butter and sugar together. Add in the egg and vanilla.
In a small bowl, add the flour, baking powder, and salt. Whisk with a fork.
Mix for 30 thirty seconds.
Add in the milk just until combined.
Pour cake batter into an 8x8-inch pan. Greased with nonstick cooking spray.
Pour the cooked rhubarb mixture on top of the cake. Bake at 350 degrees F for 50 minutes or until the top is golden brown. Top with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and Tricks
Eat the cake sooner versus later. While it will still be delicious, the longer the gluten free cake sits, the more texture it will lose.
Spoon additional pudding sauce over the top of the cake right before serving.
Ingredient Swaps
- Gluten-Free Flour - If you do not need gluten free flour, then use all-purpose flour.
Variations
- Strawberry Rhubarb Cake: Add fresh strawberries to the rhubarb mixture. Strawberries and rhubarb are the perfect flavor partners.
- Dairy Free Gluten Free Rhubarb Cake: Use vegetable shortening for the butter and unsweetened almond milk for a dairy free milk option.
Reader Love
"I made this recipe plus I added a cinnamon/ sugar mixture, sprinkled over top before baking. It was delish! especially when served with vanilla ice cream!"
- Alice
⭐⭐⭐⭐⭐
Storing and Freezing
Store: Keep the cake covered and stored on the countertop or refrigerator. It will last for four days, but as time goes on, it will lose texture due to the pudding sauce.
Freeze: Once the cake is cool, it can be covered and stored in the freezer. Defrost before eating and enjoy within four months.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Rhubarb - It is safe up to 150 grams or 1 cup per meal.
- White Sugar - It is safe at 50 grams or ¼ cup per meal.
- Butter- It is safe at 19 grams or 1 tablespoon per meal.
- Gluten Free Flour - It is safe at 100 grams or ⅔ cup per meal.
- Lactose Free Milk - It is safe at 257 grams or 1 cup or 250 ml. If dairy bothers you, use unsweetened almond milk.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Rhubarb is a perennial plant that thrives in climates that have a cold winter. In early summer, the rhubarb plant comes up like clockwork. The bright red stalks look like celery but are not in any way related to celery in the plant world. It is truly a seasonal item that you can only get in the springtime. Its flavor is very tart. Fun fact, rhubarb is actually a vegetable!
Yes! According to the Monash App, rhubarb shows no detected FODMAPs! It is also worth noting that the fibrous rhubarb plant can be used as a laxative. Depending on what you have going on, this may be a great thing or not so much.
Drive out to the country and find an old farmhouse and there will be a huge rhubarb patch somewhere in the backyard. In all seriousness, you can find it at a farmers market and the grocery store. I have seen it in both places. The bright red stalks are hard to miss and a good reason to make ALL the rhubarb recipes!
Additional Rhubarb Recipes
Recipe
Gluten Free Rhubarb Pudding Cake
Equipment
- 8x8-inch Baking Pan
Ingredients
- 4 cups fresh rhubarb diced
- 1 ½ cup white granulated sugar divided
- ¾ cup water
- ½ cup butter, salted softened
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk lactose free if needed
Instructions
- In a medium saucepan, add the rhubarb, 1 cup of the white sugar, and water. Cook over medium-low heat for six minutes or until tender.
- In a mixing bowl with a hand mixer or stand mixer, cream the butter and the remaining ½ cup of white sugar. Add in the egg and vanilla. Mix until combined.
- Add the flour, baking powder, and salt. Stir for 30 seconds. Add the milk. Stir again for one minute or until combined.
- In a greased 8x8-inch or 9x9-inch pan. Pour the cake batter into the bottom of the baking dish. Next, gently pour or spoon the cooked rhubarb mixture over the cake batter.
- Bake in a 350 degree F oven for 45-50 minutes or until golden brown.
- Allow to cool for at least fifteen minutes if you can wait. Serve with a fresh whipped cream or a scoop of vanilla ice cream.
Jason says
This recipe is my favorite rhubarb recipe. It’s quick, easy to make and served with ice cream or whipped cream makes this the perfect springtime dessert!!
Venessa Mandelkow says
Happy to hear you love this rhubarb recipe! Thank you for taking time to comment, we really appreciate it.
-Venessa
Alice Stoyell says
I made this recipe plus I added a cinnamon/ sugar mixture, sprinkled over top before baking. it was delish! especially when served with vanilla ice cream!
Venessa Mandelkow says
Oh I love the idea of adding cinnamon/sugar mixture over the top! I am excited to try it with that addition. Thanks for taking time to leave a comment. We really appreciate it!
-Venessa