Rhubarb Cake

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2 cups of Carol's Muffin and Quick Bread Mix (recipe below)

1/2 cup gluten-free rolled oats

1/2 cup soy milk (or your favorite non-dairy alternative)

1 egg

1/2 cup unsweetened applesauce

1 cup diced rhubarb

1 tsp. vanilla extract



  1. Preheat the oven to 375 degrees.
  2. Stir the oats and flour mix together in a large bowl. 
  3. In a separate bowl, whisk the egg, then whisk in the milk, applesauce, and vanilla extract. 
  4. Pour the wet ingredients into the dry and stir just until mixed. Fold in the rhubarb. 
  5. Pour cake into a 9 in. greased cake pan. Bake for 35 minutes.

Serves 8

I used the leftover rhubarb to make a sauce to spread on the cake. It's best eaten fresh that day. If the cake is for another day, a more traditional frosting might work better, although I think it would also taste fine without any frosting.


Rhubarb Sauce


1 cup rhubarb

1 Tbsp. agave nectar

1/2 tsp. vanilla extract

1/8 tsp. pumpkin pie spice

2 tsp. water

1 Tbsp. soy milk 



  1. In a small saucepan, bring all ingredients to a boil. 
  2. Lower temperature and simmer uncovered for 8 minutes, until rhubarb is soft. 
  3. Whisk in soy milk. 
  4. Allow to cool for a few minutes, then puree in food processor

Carol's Muffin and Quick Bread Mix from Gluten-Free Quick & Easy

This is a great all-purpose flour for making cakes, muffins, or quick breads. You can make a bunch and store it for whenever you want to make a quick and easy treat.

1 1/2 cups sorghum flour

1 1/2 cups potato starch

1/2 cup tapioca flour 

1 1/2 cups cane sugar 

4 teaspoons baking powder

3 teaspoons xantham gum

2 teaspoons table salt

Find the original recipe at The Daily Dietribe.