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Eatsy: Gluten-Free Rhubarb Almond Breakfast Cakes

Apr 18, 2013

by Kimberley Hasselbrink

Etsy.com handmade and vintage goods

Once in a while, my under-informed forays into baking turn out marvelously. A friend recently gave me a small collection of vintage Jello molds. I misunderstood their purpose and thought that they were baking molds. Determined to make them work in that context, I baked these lovely little Rhubarb Breakfast Cakes in them. It was a gamble. Would they release from the molds? Would they rise to ridiculous heights, rendering the purpose of the mold useless? There was only one way to find out.

I love rhubarb, but I’ve never worked with it in a context where its tartness is allowed to shine, and it really shines here. The interplay of sweet and tart flavors is invigorating — a refreshing detour from an all-sweet treat. The orange zest lends a fragrant depth, and if you really want to get fancy, the Meyer lemon glaze is a lovely finishing touch. Without the molds and the glaze, these are essentially a template for a muffin — an awesome, sweet-tart muffin.

Gluten-Free Rhubarb Almond Breakfast Cakes
Yield: About 12 muffins

1 cup brown rice flour
1 cup oat flour
3/4 cup lightly packed brown sugar
2/3 cup sliced almonds, more for garnish
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
2 eggs
1/2 cup buttermilk (or use 1/4 cup Greek yogurt + 1/4 cup milk of choice)
1/4 cup olive oil
1 cup diced rhubarb
Zest of one orange

Meyer lemon glaze:
1/2 cup confectioner’s sugar
2 tablespoons Meyer lemon juice

Note: If you do not need the breakfast cakes to be gluten-free, you can substitute 2 cups all-purpose flour  for the oat and brown rice flours.

Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine the flours, sugar, almonds, baking powder and soda, spices and sea salt. Set aside.

In a separate bowl, whisk together the eggs and the buttermilk with the olive oil. Add the diced rhubarb and orange zest and stir thoroughly.

Slowly fold the wet ingredients into the dry.

If you’re using any kind of shaped mold, you’ll want to be really thorough in greasing and flouring them. I used room temperature butter and worked it in with my fingers. Follow this with a careful dusting of flour. Fill the molds or muffin tins about 3/4 of the way.

Bake for 20-25 minutes at 350 degrees. Check with a toothpick for doneness — insert in center of muffin, and if it comes out clean, they’re ready. Set aside to cool for ten minutes.

While the cakes cool, prepare the glaze. Slowly drizzle the lemon juice into the confectioner’s sugar and whisk thoroughly with a fork.

If the cakes have risen over the edge of the mold, slice off the excess with a sharp paring knife. Invert them onto a work surface. Drizzle the glaze over each if desired.

All photos by Kimberley Hasselbrink.

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91 comments

  • EdelweissPost

    Patrick from EdelweissPost said 4 years ago

    Anything rhubarb and I am there. And how genius to use Jello molds to sculpt the cookies into delectable delights~

  • MegansMenagerie

    Megan from MegansMenagerie said 4 years ago

    Looks amazing!!!

  • CuriousLemon

    Karine Fournier from CuriousLemon said 4 years ago

    Looks delicious ! I remember as a child when we would go over to my grandmother's in the summer, we would eat rhubarb dipped in sugar right out of her garden. It was always such a treat !!

  • LivingVintage

    LivingVintage from LivingVintage said 4 years ago

    What a great combo! Yum yum.

  • BirdEnergy

    Genise Park from GeniseParkArts said 4 years ago

    These look so good. I can't wait to try them. Thanks for new recipe!!!!

  • Mythillogical

    Jenny from Mythillogical said 4 years ago

    I'm another rhubarb fan! I also as a child ate it raw dipped in sugar (actually- not a great idea because of the toxins in uncooked rhubarb!) and sometimes the rhubarb leaves were so big I'd pretend it was a parasol!

  • seasidecloth

    seasidecloth from seasidecloth said 4 years ago

    Cute story about the jello molds... :)

  • genisepark

    Genise Park from genisepark said 4 years ago

    Looks so good! Can't wait to try this!!

  • ASParkerJewellery

    Amy Sarah Parker from ASParkerJewellery said 4 years ago

    This looks great, really nice recipe! :D

  • recycledwares

    Nerrissa W from RecycledWares said 4 years ago

    I've been looking for a somewhat healthy breakfast muffin to eat in the mornings, this mini cake might be the answer :) Maybe I can leave off the icing for less sugar.

  • marjorievandyke

    marjorievandyke from CreatedByHandonline said 4 years ago

    Yum, they look delicious and easy to make!

  • TheNorthWayStudio

    Maria B. from TheNorthWayStudio said 4 years ago

    Stunning photos and the cakes just look ridiculously delicious!! Now I know what I'll be making this weekend!

  • MrsGingerandWasabi

    Marta DQ from tribomo said 4 years ago

    They look amazing, like mini bundt cakes! I have never used rhubarb so this may be the recipe to try! :)

  • gboliver

    Gail Oliver from AttentionGetting said 4 years ago

    These look adorable! Wish I had more time to cook in the morning!

  • margaretjeske

    Margaret Jeske from TheCountryBluebird said 4 years ago

    These look so good! I will definitely make them when our rhubarb comes up!

  • MayAvenue

    Margaret Kelly from MayAvenue said 4 years ago

    They look so pretty! I don't think I have ever had rhubarb like this- thanks so much for sharing!

  • sukran

    Sukran Kirtis from SukranKirtisJewelry said 4 years ago

    Oooh looks so delicious...

  • lovelygifts

    Linda from lovelygifts said 4 years ago

    Looks delicious!

  • noraalice

    Nora Dombrock from NoraAlice said 4 years ago

    How pretty! These look delightful! Good use for the monster rhubarb plant in my yard.

  • mattyhandmadecrafts

    Matejka Max from NattyMatty said 4 years ago

    Great!

  • ikabags

    IKA PARIS from ikabags said 4 years ago

    Love rhubarb :)) thanks for sharing with us :) yummy!

  • bluemarblebeads

    Sue Raybine from bluemarblebeads said 4 years ago

    We have been gluten free for 5 years now and love it! Thanks for the yummy recipe! ♥

  • MorningdewPhoto

    Shabnam Khosrowshahi-Gow from morningdewphoto said 4 years ago

    sounds easy and yummy!

  • ArtyDidact

    Sharon Parker from ArtyDidact said 4 years ago

    This looks yummy, and I really appreciate the gluten-free angle. So many people need to avoid gluten these days. I am actually avoiding wheat, eggs, and cane sugar! So if I want any baked goodies, I have to make them myself! But I am finding that's not so hard, because alternative flours are now common, and there's a powdered egg substitute I bought at the co-op that has so far worked great in my buttermilk pancakes. As for sugar, I mostly use honey instead, but that affects the moisture level, so I have to experiment a little because of that. I did splurge on some maple sugar recently, and i'm thinking that might be just the thing for this recipe. Cheers!

  • StillVintage

    StillVintage from StillVintage said 4 years ago

    This looks delicious!

  • felisadora

    Felisa Dora from FelisaDora said 4 years ago

    At last! I'm SO happy to read this post! I am from the ones who need to avoid gluten. I'm not complaining! Everyone has his issues :) This is really AWSOME!

  • rarebeasts

    Brian McNamara from rarebeasts said 4 years ago

    Now I'm hungry, yum.

  • ImageInCafe

    Sandrine from ImageInCafe said 4 years ago

    oh yumm! Thanks for sharing :)

  • casadeboneca

    casa deboneca from casadeboneca said 4 years ago

    yum!!!

  • PinesVintageClothing

    Pine from GoodOldVintageOnline said 4 years ago

    Yum...I want these and some strawberry and rhubarb pie jam!

  • GeorgieGirlLLC

    D George from GeorgieGirlLLC said 4 years ago

    Looks yummy, Thanks for the recipe!!

  • Cufflinked

    Cufflinked from Cufflinked said 4 years ago

    Gluten free! Great to see goodies for the gluten free people of the world.

  • chicmoderne

    Patti from ChicModerne said 4 years ago

    Looks delicious!

  • ClassicMemories

    ClassicMemories from ClassicMemories said 4 years ago

    look very yummy!

  • BreatheCouture

    BreatheCouture from BreatheCouture said 4 years ago

    Looks and sounds delicious! :)

  • fbstudiovt

    Laura Hale from FoundBeautyStudioArt said 4 years ago

    This gluten intollerant girl is thrilled to see this on etsy! One question - any ideas for a sub for the oat flour? Oats are also on my list of "things that make me wretchedly ill for days".

  • ferdysaprons

    Ferdinanda Venturini from FerdysAprons said 4 years ago

    wow it is yummy I love gluten free!

  • elanknits

    Ellen Mallett from elanknits said 4 years ago

    Oh yummy, thank you, will be trying these as soon as the rhubarb is up, great to find a tasty gluten free recipe

  • minipotterybyanita

    minipotterybyanita from potterybyAnita said 4 years ago

    Have never eaten rhubarb, but I love almonds! This sounds so delish! May have to try it when I'm in a cooking mood! LOL! Thanks! ♥♥♥

  • ShoeClipsOnly

    kathy johnson from ShoeClipsOnly said 4 years ago

    Thank-you for this recipe! I love rhubarb, and glueten does not like me so this is perfect!!!!

  • PillowcaseHeaven

    Kathy Johnson from KathysLittleAttic said 4 years ago

    These look SOOO good! Thank-you for sharing this recipe! I will have to try it soon!

  • bertiescloset

    bertiescloset from bertiescloset said 4 years ago

    Way to make me grab a snack before dinner. Yum!

  • H88255

    H88255 from HillarysSuperfoods said 4 years ago

    I love rhubarb! I create all kinds of healthy gluten free desserts at my shop! :)

  • ZorroPlateado

    Carole from ZorroPlateado said 4 years ago

    Thank you for sharing..they look so delicious!

  • kerriari

    Kerri from ResparkableVintage said 4 years ago

    I love your idea of baking those in a mold! I never would have thought of that, but that makes them so cute! Thx for sharing ur recipe. I'm stoked to try it!

  • aurisdesign

    Melissa from aurisdesign said 4 years ago

    Looks delicious. Be careful with oats and oat flour, it's not always gluten free. B sure you buy a certified GF brand. Oats are really tricky.

  • sharienne

    sharienne said 4 years ago

    depending on your level of gluten tolerance you may need to substitute something else for the oat flour. Buckwheat flour is the third of the gluten flours although its level of guten is considerably less than wheat flour and less than oat as well. Thankfully I was able to ingest some gluten and could even tolerate spelt (a wheat variety not bred with high gluten). Any of the three are a problem in highly sensitive individuals. Trial and error is the best way to find a good substitute but rice flours with xanthan gum is a place to start. Guar gum is also an alternative binding ingredient. Sometimes an addition of applesauce or pumpkin is enough to hold the muffin/cake together long enough to get in your mouth - especially when the result isn't going to take very long to get there. These sound really good.. just wanted to warn some who might not know about the flour.

  • ionesAttic

    Barbara from ionesAttic said 4 years ago

    what! no oozy gooey xanthan gum to hold these little cakes together? Anxious to add this recipe to my gluten free baking challenge.

  • TheresasGourmet

    Theresa Ryales from TheresasGourmet said 4 years ago

    These look Yummmy!! Will have to make them.

  • metalicious

    Stephanie Maslow Blackman from metalicious said 4 years ago

    Thanks for sharing a gluten free recipe! I agree with Sharienne, you need to be careful with oat flour, oats can be contaminated with wheat (either from cross-contamination in the fields or in the factory where it's processed). Just check your labels. I use Bette's Featherlight blend from Authentic Foods, but you can find Bob's Red Mill All-purpose gluten free flour in many grocery stores.

  • richardlithgow

    Richard Lithgow from RichardLithgow said 4 years ago

    Great looking foods! Yum!

  • christineshmisteen

    CHRISTINE SHMISTEEN from TheArtOfFinerThings said 4 years ago

    that just has to taste good...!

  • CarinaDolci

    Carina Dolci Cosmetics from CarinaDolci said 4 years ago

    RICE FLOUR IS A GRAIN AND IT CONTAINS GLUTEN, SO THESE ARE NOT GLUTEN FREE. WWW.GLUTENFREESOCIETY.ORG =(

  • continentaldrift

    Kimberley H from continentaldrift said 4 years ago

    "Plain rice — regardless of whether it's whole-grain brown rice, polished white rice, long-grained basmati rice or even exotic black rice — is always considered gluten-free." http://celiacdisease.about.com/od/glutenfreefoodshoppin1/f/Gluten-Free-Rice.htm Some kinds of rice are called glutinous but it is not the same gluten as wheat gluten.

  • MakeMeUnique

    Tara from CrowdCapture said 4 years ago

    These looks delicious and very healthy. I would love to try this recipe some day

  • khateraahmad1

    Khatera Ahmad from Khatera9 said 4 years ago

    This will go into my collection of recipes to try. Congrats!

  • MundanalRuido

    Silvia Vázquez from MundanalRuido said 4 years ago

    Delicious!! I'll try it! :)

  • MundanalRuido

    Silvia Vázquez from MundanalRuido said 4 years ago

    Delicious!! I'l try it! :)

  • rakubuttons

    rakubuttons from rakubuttons said 4 years ago

    Carina: Can you point directly to the info at http://www.glutenfreesociety.org/ that says rice flour is not gluten free? I don't believe it - because my daughter has celiac and has been gluten free for years, using rice flour all the time. Gluten free usually means wheat gluten. I do agree with Sharienne above. The oat flour can be a no-no. I am so thankful gluten-free has become 'trendy'. It has opened up a whole new line of products so cooking isn't so *$^&% difficult as it was 20 or even 10 years ago.

  • skyvalleyjewelry

    Jennifer from skyvalleyjewelry said 4 years ago

    Oh yum , I will be giving these a try. Thanks for sharing.

  • HerterDesigns

    Ida Herter from HerterCrochetDesigns said 4 years ago

    These look so good, and very healthy. I am a big fan of healthy baking! Thank you for sharing!

  • mazedasastoat

    mazedasastoat from mazedasastoat said 4 years ago

    While I sympathise with anyone who has to be careful of what they eat for health reasons, there seems to be a lot more food intolerance around now than there used to be. I also read an article a few days ago that said cutting gluten for fashion reasons rather than ones of health can do more harm than good. I think I'd "unadapt" this recipe & put back traditional flour as I can eat anything... gluten, bring it on!

  • LoverofLeonard

    Colleen Smith from UnderABedWithLeonard said 4 years ago

    Now this is a breakfast that I can sink my teeth into! I'm one of those people who fancy sweet things in the morning; this recipe looks like one of the most nutritious breakfast treats out there! Thank you for sharing!

  • BlueMoonLights

    Alexandra Simons from BlueMoonLights said 4 years ago

    Can't wait to try these out as I have several rhubarb plants in my garden. Thank you for this recipe, it looks & sounds delicious!

  • bratpacksfabrics

    Susan from BratpacksFabrics said 4 years ago

    Perfect! We have rhubarb in the freezer - now we have something to use it for! But what would be great for these delicious Eatsy recipes is a printer-friendly version.

  • RockArtiste

    Rock Artiste from RockArtiste said 4 years ago

    Wow! I have been craving rhubarb and looking for a good recipe. This one looks really healthy and quite easy. Got to try it :)

  • SilverandEarth

    SilverandEarth from SilverandEarth said 4 years ago

    Sounds delightful!!!!!!!!!!

  • SeasonsOfJoy

    Nancy from SeasonsOfJoy said 4 years ago

    LOVE me some rhubarb! This is even better, as it's healthy! I just tried a new rhubarb recipe, so we are having some kindred spirits thing going on! This one is a Strawberry-Rhubarb Clafouti, from King Arthur Flour's site. Kind of looks like a big, puffy on the sides, oven pancake. It's my first spring taste of rhubarb (to be followed many, many, times!), so that's cool, but, I would say I prefer the crispy topping of either a crisp, or the snap of classic pie crust to surround my rhubarb. Still delish!

  • gigijames2

    Gigi James Edwards said 4 years ago

    Thanks for posting this recipe I love rhubarb and I have celiac disease!! It is always great to get a new recipe that I can make that is gluten free... I will use different flour, I use almond flour or gluten free all purpose flour BUT I still have to cook for my lovely husband, kids and wonderful grandkids whom can eat everything!! Love the recipe if you have anymore gluten free recipes you would share please let me know!! Thanks Gigi

  • MrPimm

    Meghan P from BustinCaps said 4 years ago

    Thanks for the recipe. I will be making the breakfast cakes tomorrow. Cheers!

  • ThreeBarDGifts

    Monica from ThreeBarDGifts said 4 years ago

    Sounds great! Thanks for the recipe!

  • Iammie

    iammie from iammie said 4 years ago

    Looks so good!

  • FullCircleRetro

    Piegota from FullCircleRetro said 4 years ago

    Oh..! =)

  • blingitongirl

    corrine from BebeAndKay said 4 years ago

    Cant wait to make these! Thank you for the recipe ;-)

  • nativestrandsjewelry

    Rachel from PeppersJewelry said 4 years ago

    Those look amazing!

  • missclaireh

    Claire Varley from Brighteyesshop said 4 years ago

    Oh, wonderful. Ive only recently cut out gluten for health reasons, and these look heavenly! I won't miss the bakery (quite as much) anymore!

  • astarteearthart

    astarteearthart from astarteearthart said 4 years ago

    these look tremendously tasty. As a celiac, I can't do oat flour so you may want to substitute either amaranth or coconut flour or buckwheat. I like to try different combinations every time I make a new recipe. Thanks for sharing!

  • boomerdiva

    Rosie Horner from boomerdiva said 4 years ago

    How is the chemistry with alternative sweeteners?

  • poplovedesigns

    Andrea Hughes from PopLoveHers said 4 years ago

    These do look lovely, but I've never been able to get the hang of using non-gluten flour. Maybe that's because I'm starting out with recipes like French Macarons, but this one makes me want to give it a try! Do you think a muffin tin would work the same?

  • Splendere

    Pearlie from Splendere said 4 years ago

    OK, gluten-free yummies are definitely for me! May I be invited over for tea, please? ;)

  • StyleGraphicDesign

    Maria from StyleGraphicDesign said 4 years ago

    Yummy!!

  • anamcleod

    anamcleod from DevineEssence said 4 years ago

    I made these today, they were Delicious! But i only used the oatmeal flour

  • NirvanaRoad

    Lisa from NirvanaRoad said 4 years ago

    It's so hard to find delicious gluten-free items! These sound yummy!!!

  • LoveButtons

    Julia K Walton from FireHorseVintageHQ said 4 years ago

    These look delicious - thanks for the recipe :)

  • theindiehandmade

    Ombretta from IndieLab said 4 years ago

    yum! :P look delicious!

  • leahleaf

    Leah Moses from Yumyo said 4 years ago

    yum! these sounds so good!!

  • aressa

    aressa from OriginalBridalHanger said 4 years ago

    Thanks for sharing..I am always looking for good recipes which are healthy to eat too...

  • gisigk

    Giselle Gomez Keating said 4 years ago

    Yummy, these muffins look scrumptious! I'm thinking of making them tomorrow.

  • MerlinMN

    MerlinMN from MerlinMN said 4 years ago

    Since my rhubarb is two weeks away from pickable (at least!), I am saving this recipe for the future. I am SO glad you identified your Jell-O molds, but they DO work (with some cooking spray or other buttery slippery-ness) for cute baking projects. I have some that will make donut shapes . . . . gotta go try 'em for dunking!

  • csburdick

    csburdick from callmebrazen said 4 years ago

    I just made these in muffin tins and they are amazing!!!

  • EllipsisBooksandMore

    Ellipsis Books from EllipsisBooksandMore said 4 years ago

    I just made these! My 3 year old is gluten intolerant and she loved them. I had to sub the oat flour for millet flour as that is what I had on hand and it worked just fine.

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