At the Market | Rhubarb + Rhubarb Olive Oil Cake

ROSE & IVY Journal Rhubarb Olive Oil Cake

When rhubarb makes its first appearance at the market, you know that summer berries are not too far behind.  I love this late spring find and finding other ways to bake with it, other than your traditional combination of strawberries.  I opted to make an olive oil cake that is gluten-free and doesn't have any refined sugar. Instead, it incorporates honey that has hints of floral notes and almond flour.  This cake is incredibly moist and if you don't have rhubarb handy, you could easily swap for blueberries or strawberries.  

Looking for another rhubarb recipe idea? Try this recipe for Strawberry Rhubarb Crostini

ROSE & IVY Journal Rhubarb Olive Oil Cake Gluten Free


4 eggs

3/4 cup good quality honey

3/4 cup extra virgin olive oil

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

2 1/2 cups almond flour

1 cup diced rhubarb, from about 2 stalks

Directions: Preheat oven to 400 degrees. Generously grease a bundt pan with olive oil, set aside.  Combine eggs, honey and olive oil in a bowl. Using an electric mixer, beat until combined.  Add baking powder, salt, cinnamon and almond flour, fold into batter to combine. Add rhubarb.  Pour mold and bake for 50 to 55 minutes or until a knife can be inserted into the middle and comes out clean.  If cake begins to brown, cover with foil.  

To remove cake from mold, place center of mold upside down over a bottle.  This will allow the cake to slowly release from the pan.  Serve at room temperature.  

ROSE & IVY Journal Rhubarb Olive Oil Cake Gluten Free
ROSE & IVY Journal Rhubarb Olive Oil Cake Gluten Free

Styling & Photography by Alison