Gluten-free Spiced Strawberry Rhubarb Cake

When I spotted summer’s first strawberries at Tony Weiss’ stand at the Elmwood-Bidwell farmers’ market, I squealed with delight, and proceeded to purchase two quarts along with a couple bunches of rhubarb. I was anxious to bake with my strawberries and rhubarb, and make something savory with the rhubarb, such as a compote to serve with pork. Back to the sweets, though, I started thinking about a cake recipe I make regularly featuring apples. The cake is a blend of butter and cream cheese, and the fruit is tossed with lemon juice, cardamom and cinnamon. To make matters even more exciting, I tweaked it to be gluten-free for the first time, and it was a beautiful success. Here’s the recipe as I made it:

Gluten-free Spiced Strawberry Rhubarb Cake
  • 1 1/3 cups all-purpose gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 quart strawberries, sliced
  • 2 stalks rhubarb, diced
  • 2 tablespoons strained lemon juice
  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup honey
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  1. Preheat the oven to 350°. Butter a 9-inch round spring-form pan.
  2. In a bowl, stir together the flour, baking powder and salt. In another bowl, toss the strawberries and rhubarb with the lemon juice; add the brown sugar, cardamom, and cinnamon; stir together. Set aside.
  3. In another bowl, using an electric mixer on medium speed, beat the butter, cream cheese, honey and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in 2-3 increments and beat well until smooth. Using a large rubber spatula, gently fold in the fruit just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared pan and spread evenly.
  4. Bake until the top is golden brown, 60-65 minutes.
  5. Remove the sides of the spring-form pan, and allow cake to cool.
This cake is not too sweet, which is lovely. The aromatic cardamom and cinnamon complement the sweet strawberries and tart rhubarb.
I hope you enjoy this cake as much as my friends and I did!

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

08. June 2013 by Nina
Categories: Desserts, Recipes | Tags: , , , , , , | Comments Off on Gluten-free Spiced Strawberry Rhubarb Cake