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Gluten free buttermilk rhubarb cake on small white plate with fork.
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4.75 from 4 votes

Gluten Free Rhubarb Cake with Buttermilk

This Gluten Free Rhubarb Cake recipe is moist and made with buttermilk. It's made with lemon zest and baked with a cinnamon sugar topping.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: buttermilk rhubarb cake, rhubarb cake from scratch, gluten free rhubarb cake
Servings: 12
Calories: 180kcal
Author: Christine Rooney



  • Heat oven to 350 degrees.
  • Grease a 9x13 inch cake pan with butter or cooking oil.
  • Finely chop 2 cups of rhubarb (fresh or frozen). If using frozen rhubarb place it in a strainer to drain and thaw. Pat dry with paper towels or a kitchen towel.
  • Cream 1 ½ packed cups brown sugar and ½ cup (1 stick) softened unsalted butter using a stand mixer or hand mixer on medium speed for 1-2 minutes.
  • Once the butter and sugar are creamed together add 2 eggs and mix for another 30 seconds or so on medium speed (the mixture will be kind of sticky).
  • In a separate bowl add 2 cups gluten free flour blend (or regular AP flour if not gluten free), 1 tsp. baking soda, and ½ tsp. kosher salt. Stir until combined.
  • Add half of the dry ingredients to the wet and stir until combined. Add ½ cup of buttermilk to the batter and stir until combined. Repeat with the second half of the dry ingredients and then the other half of the buttermilk. Stir the batter just until combined.
  • Once the batter is combined add 2 cups of finely chopped rhubarb. Using a Microplane or small zester add the zest of 1 lemon and 1 orange. Fold the rhubarb and zest into the batter just until combined.
  • Spread the batter evenly across the bottom of the pan (the batter will be kind of sticky).
  • In a small bowl combine ¼ cup sugar and 1 tsp. cinnamon. Sprinkle the cinnamon sugar mixture evenly over the top of the cake.
  • Place the cake in the oven and bake for 38-40 minutes. (Baking times may vary slightly. The cake is done when the top is golden brown and a toothpick inserted into the middle comes out clean).
  • Remove the cake from the oven and allow to cool before serving.


You can use only lemon zest, only orange zest, or a combination of the two.
The texture of this cake should be moist and springy.


Serving: 0.5cup | Calories: 180kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 186mg | Potassium: 103mg | Fiber: 3g | Sugar: 6g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg