Gluten free rhubarb and ginger tea cake

I’ve always enjoyed baking, but since moving to the country I’m more attune to just how much the kitchen is the heart of our home and somehow my love of cooking has resurfaced. Maybe it’s because after two months of marriage I am a house wife cliche, but there truly is something very therapeutic about donning an apron and creating something delicious to enjoy with friends and family.

But when I cook I rarely follow recipes, instead I prefer to create with what I’ve got, making sure nothing goes to waste.

So when I realised I had a whole bag of rhubarb from Drew’s mums veggie garden that was nearly two weeks old I opted to make a gluten free and healthier version of a sugar-laden recipe I found in a magazine.

I didn’t buy anything from the shops, but rather substituted many ingredients to suit what I had. I used cream instead of buttercream, baking soda and wheat free flours in lieu of self-raising flour, brazil nuts instead of walnuts and rice malt syrup instead of multiple cups of caster sugar!

Since sharing recipes is synonymous with country living, here’s my gluten and wheat free version of rhubarb and ginger tea cake that impressed those usually skeptical of GF baking, including my husband!


Wheat free rhubarb and ginger tea cakeSticky syrup
50 grams butter
1 tablespoon raw brown sugar
1 tablespoon rice malt syrup

8-10 rhubarb stalks
1 cup ground brazil nuts or walnuts
6 cloves ground
2 teaspoons cinnamon
1/2 teaspoon all spice
2 eggs
3/4 cup full fat cream
1/4 cup full cream milk
1 tablespoon raw brown sugar
1 tablespoon rice malt syrup
2 teaspoons minced ginger
1/2 cup organic coconut flour
1/4 cup brown rice flour
1/4 cup besan (chickpea) flour
2 teaspoons bicarbonate soda


  1. Pre-heat fan forced oven to 180 degrees.
  2. Oil a circular baking tin and line bottom and sides with grease proof paper.
  3. Melt butter, raw sugar and rice malt syrup in a saucepan on low heat. Pour into the prepared baking tin.
  4. Trim the rhubarb stalks to size, and line the bottom of the tin with the stalks, ensuring the curved side of the stalk is facing up.
  5. Sprinkle the nuts (or walnuts) over the rhubarb.
  6. Sift dry ingredients in a large bowl.
  7. In another bowl, whisk wet ingredients until combined.
  8. Pour wet ingredients into the dry bowl and mix to form a smooth, thick batter.
  9. Pour into the cake tin and smooth with a spatula.
  10. Bake at 180 degrees for approximately 40 -45 minutes.
  11. Serve warm with whipped cream.

NOTE: Check your cake at regular intervals and take out when cake springs back after pressing the centre lightly.

Wheat free rhubarb and ginger tea cake

2 thoughts on “Gluten free rhubarb and ginger tea cake

  1. whitey

    Looks great Courtney !! I hope my rhubarb has replenished enough for me to try out your recipe when we return from our travels xx

    1. Courtney Post author

      I hope so too Whitey! You would love the cake – it was definitely one of my finer attempts at GF baking that’s for sure! I think in part because I didn’t totally omit the sugary goodness 😉


Leave a Reply

Your email address will not be published. Required fields are marked *