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slice of rustic rhubarb cake on green plate with silver fork

FODMAP IT!™ Rustic Rhubarb Cake

This FODMAP IT!™ Rustic Rhubarb Cake is simple to make but is moire than a sum of its parts. The exterior is crispy while the center is almost custard-like. It is delicate and best served the day it is made.

Course: Breakfast, brunch, Dessert, Snack, Treat
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Makes: 12 Servings
Calories: 198 kcal
Author: Dédé Wilson


  • 3/4 cup (109 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour plus extra
  • 3/4 teaspoon baking powder; use gluten-free if following a gluten-free diet
  • 1/4 teaspoon salt
  • 1 1/4 cups (248 g) plus 1 tablespoon sugar, divided
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/4 cup (57 g) unsalted butter, melted
  • 1/4 cup (61 g) lactose-free sour cream or full fat yogurt
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 12 ounces (340 g) rhubarb


  1. Position rack in center of oven. Preheat oven to 350°F/180°C. Coat the inside of a 9-inch (23 cm) round springform pan with nonstick spray and dust with the extra flour, tapping out any excess. Set aside.
  2. Whisk the 3/4 cup (109 g) plus 2 tablespoons of the flour together with the baking powder and salt in a small bowl to aerate and combine; set aside.
  3. Beat the 1 1/4 cups (248 g) of sugar, eggs and egg yolk with an electric mixer in a large bowl for a few minutes or until very thick and fluffy and pale yellow. Beat in vanilla and lemon zest, then beat in the melted butter and sour cream very gently.
  4. Fold the dry mixture into the batter and scrape into prepared pan, spreading it so that it is even and level. Lay the raw rhubarb, side by side, across the top of the batter, trimming to fit the pan as you go. Each piece of rhubarb should reach from one edge to the other and you can use a couple of pieces to assemble each “stripe” of rhubarb. Sprinkle top with remaining 1 tablespoon of sugar.
  5. Bake for about 40 to 50 minutes or until cake is golden brown and a toothpick inserted in the center tests clean. Cool on rack for 10 minutes, then run a small icing spatula between the cake and the pan (pressing out towards the pan) to loosen the cake. Remove the sides of the springform pan and cool cake a bit more. This cake is best barely warm or at room temperature. We like to serve this cake the day it is made. It can be stored overnight at room temperature loosely covered with foil.



  • Ripe rhubarb can be red, pink or green and still taste fantastic. The Red and pink varieties will make a prettier cake, so use those if you can.
Nutrition Facts
FODMAP IT!™ Rustic Rhubarb Cake
Amount Per Serving
Calories 198 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 51mg17%
Sodium 86mg4%
Potassium 95mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 25g28%
Protein 2g4%
Vitamin A 100IU2%
Vitamin C 2.5mg3%
Calcium 31mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.