Fruit crisps are family-favorite desserts, and my girls wait in anticipation 'til summer for the apples on our tree to reach their zenith, the blackberries on our road to achieve peak sweetness, and our neighbors' peaches to (see my gluten free apple crisp, gluten free blackberry crisp, and gluten free peach crisp recipes to make the most of summer's bounty!).

I feel like there are endless iterations of fruit crisp - my any fruit crisp post captures this philosophy well! - and I'm always looking for more ways to experiment. Apples and rhubarb are a natural pairing, with the inherent sweetness of the apples balancing the tartness of the rhubarb (my gluten free apple and rhubarb cake also carries out this combination perfectly).

This is a simple recipe, nothing fussy, no fancy ingredients, just whole grain flour, oats, rhubarb, apples, butter, sugar, and a touch of ginger. That minimalism allows the flavors of the filling to shine through; you'll actually be able to taste the rhubarb+apples without them being oversugared or overshadowed by too much spice. Make sure to serve this warm with vanilla ice cream for a true summer treat

Lots to Love

• A forgiving recipe. You can swap ingredients in and out here, depending on your tastes and dietary needs, and it will always taste delicious.
• Rustic and always welcome. Crisps and crumbles are so homey and humble - my kind of bake! You won't need much time or effort to pull this off and everyone always seems super happy to see a crisp as the dessert offering.
• Celebrates summer. I love easy fruit desserts in summer; even when it's hot outside, they justify turning on the oven! Happily, they don't take overlong to bake and are such a seasonal favorite, no matter what fruit you use.

Ingredients Needed

Here's everything that goes into this rhubarb apple crisp. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oats - For all crisp toppings, I use "old-fashioned" rolled oats to give texture and chew to the crisp.
• Flour - For a gluten-free crisp, use oat flour or brown rice flour. If you don't need to keep gluten-free, try a whole grain flour like whole wheat pastry flour or spelt flour, or use all-purpose flour.
• Granulated sugar - Needed both for the topping and the filling. Sometimes I like to use brown sugar in the topping rather than granulated sugar.
• Baking powder
• Ginger - I use ground ginger; grated fresh ginger would add even more flavor.
• Butter - Unsalted butter is best. For a dairy-free option, swap non-dairy butter or melted coconut oil.
• Rhubarb - Choose firm, unblemished stalks of rhubarb. Ripe rhubarb can be green, pink, or red.
• Apples - I use whatever I have handy. Gravensteins are lovely when they ripen on our tree, and some may prefer Granny Smith apples for a tarter bite. Your choice.
• Salt - Fine sea salt or table salt.

Crisp or Crumble?

When I developed this recipe, I originally meant to make an apple rhubarb crumble, but I just ... can't ... skip those toasty oats in the topping! Thus I pivoted and made it into an apple rhubarb crisp.

What's the difference? Well, both a crisp and a crumble have a layer of fruit topped by a buttery crust. However, a crisp most often incorporates oats (and/or nuts) into the topping, while a crumble is a combination of flour and butter - and no oats. Both are delicious, but I'll admit I'm partial to crisps!

Tips & Recipe Notes

• Cut the filling ingredients uniformly. While rhubarb and apples are obviously different produce items, to help the filling cook at the same rate, try to cut them about the same size. I like 1-inch pieces, but feel free to go larger or smaller as you prefer. Just try to keep them around the same size!
• Chill the topping. I always place my bowl of topping in the fridge to chill while I make the filling. This lets the butter firm up slightly, making for a crisper topping later. And it performs double duty by allowing the flour to hydrate, which also makes for a better finished result.
• Rest after baking. Let the crisp sit for at least 15 minutes so that the filling sets up a bit. Or just leave it at room temperature until ready to serve.
• Enjoy at any temperature. Crisp tastes amazing warm, at room temperature, or even straight out of the fridge!
• Oat and oat flour substitute - Substitute almond flour and almonds for the oat flour and oats. Feel free to use all-purpose flour if you prefer.
• To serve: Vanilla ice cream is my favorite finish to crisp, and whipped cream or a drizzle of salted caramel sauce is also lovely. Or enjoy crisp at breakfast with a big spoonful of regular or Greek yogurt.

To Store and Reheat

• Counter - Cover the crisp with a piece of foil and store it on the counter for up to 2 days.
• Fridge - Place the leftover cooled crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days. 
• Freezer - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. You can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven and heat until it's hot all the way through.
• To Reheat - Enjoy your crisp cold, or warm it in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or heat portions in the microwave in 30-second increments until warm.

Note: these cookies are not just any chocolate chip cookies (although I do LOVE my oat flour chocolate chip cookies recipe) - no, these are maple chocolate chip cookies. I.e., made with my favorite sweetener of all time, maple syrup.

While I don't use all maple syrup here, there's enough to lend the cookies a hint of maple and an extra softness I love. At the same time, you won't get an overwhelming maple taste if that's not your thing. I love that the cookies are a perfect mix of slightly soft and slightly chewy - my absolute favorite chocolate chip cookie texture.

This is a whole-grain recipe, so you can use a whole wheat flour like whole wheat flour, whole wheat pastry flour, or spelt flour, or a whole grain gluten-free flour like oat flour or brown rice flour to form the base of the dough. I add an egg + an egg yolk here and a blend of brown sugar and maple syrup to sweeten the cookies, and both contribute to the stand-out quality of this recipe.

Check out my gluten free chocolate chip cookies, whole wheat chocolate chip cookies, or lower sugar chocolate chip cookies for more chocolate chip cookie variations.

Why These Maple Chocolate Cookies are so Good

• Texture. A blend of chewy and soft, these cookies are chocolate chip cookies in the best sense of the word.
• Flavor. You'll love the hint of maple flavor that makes these cookies especially nice in fall, when we want all the maple syrup things. However, this is a year-round cookie recipe, and I make it often in summer, too.
• The whole grains. We should all get more whole grains, am I right? Here, whole-grain flour (you choose the type) lends a subtle, natural sweetness in addition to the extra fiber.
• Great to make ahead. The dough benefits from hanging out in the fridge, so you can put it together up to 3 days ahead of when you plan to bake.

Ingredients Needed

Here's a look at what goes into maple syrup chocolate chip cookies. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - I use unsalted butter brought to soft-ish room temperature. Feel free to use salted butter for a bit of a saltier flavor (also yum).
• Brown sugar - Either dark or light brown sugar is fine
• Maple syrup - Use real maple syrup here rather than flavored syrup. Any variety works great.
• Egg and egg yolk - From large or medium eggs.
• Vanilla extract - Use pure vanilla extract or vanilla bean paste.
• Flour - Any type of flour here, though I prefer a whole grain flour like whole wheat pastry flour or oat flour. However, all-purpose flour is just fine.
• Baking soda
• Salt - Fine sea salt or table salt.
• Chocolate chips - I prefer semisweet chocolate chips or a dark chocolate chopped bar.

Variation Ideas/Add-Ins

• Nuts - Add ½ cup of chopped walnuts or pecans for crunch.
• Flaky salt - Finish each cookie with a bit of flaky salt! Scatter over the tops of the cookies when they come out of the oven.
• Pan-banging - These cookies are a bit puffier than some, but I often use the "pan banging" method, where I slam the cookie sheet down a couple of times near the end of baking time, and then again when I remove them from the oven to flatten them out a bit. I prefer this, but it's not necessary.
• Other chocolate - Feel free to play around with the type of chocolate (milk chocolate will make them richer; a chopped dark chocolate bar is also nice).
  

Tips & Recipe Notes

• Try using more maple syrup. You can add more maple syrup as your tastes and budget allow. Try doing ½ cup of maple syrup and ⅔ cup of brown sugar, or ¾ cup of maple syrup and ¾ cup of brown sugar.
• Use room temperature ingredients. Bring the butter and eggs to room temperature for a bit before you add them to the dough. Or, warm the butter in the microwave for 10 seconds. This means it will blend so much better into the dough.
• Make a double batch. To save some dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge, then bake it according to the recipe directions.
• Bake as bars: To make these into chocolate chip cookie bars similar to my super deliciously buttery gluten-free chocolate chip bars, press the dough into a buttered and parchment-lined 9x13 pan and bake for 30-35 minutes.
• Make dairy-free: Use non-dairy butter in place of the butter.

Proper Storage

Here's how to store the cookies and the unbaked dough if needed:

Cookies

• Counter - Cookies will keep in an air-tight container at room temperature for 5 days.
• Fridge - Store the cookies in an airtight container in the fridge for up to 7 days.
• Freezer - Place cookies in an airtight, freezer-safe container or sealable bag in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.

Dough

• Fridge - Store the cookie dough in an airtight container in the fridge for up to 5 days.
• Freezer - Place the cookie dough in a freezer-safe container or sealable, freezer-safe bag and store it in the freezer for up to 3 months. Defrost the dough in the fridge before baking it.
• As cookies - You can form the cookies, place them on a cookie sheet, place them in the freezer for about 20 minutes until hard, then transfer the formed cookies to an airtight freezer-safe container to make it easier on yourself when you're ready to bake them.

Kick up your rhubarb jam recipe a notch by pairing tart rhubarb with pretty raspberries to make a pot of jam you will love spreading on slices of toasted gluten free no knead bread or gluten free cream biscuits.

This vibrantly colored jam is a cousin to rhubarb & strawberry jam, but a worthy contender for the jam pot in its own right. You'll definitely taste the buttery rhubarb here, and it's balanced by juicy fresh raspberries to create a unique jam I love equally as a filling for gluten free butter cake layers as I do with a homey batch of gluten free honey cornbread muffins.

See my jam-making tips below, as well as notes on how to store this beautiful jam.

A Case For Homemade Jam

Sure, it's easy to grab a jar of jam at the store - and I admit to doing this when I'm out of homemade jam - but it truly isn't that difficult to make it yourself. I'll always advocate for taking a few extra steps, and here's why:

• It's a great way to use seasonal produce. Pick your own berries, either at home or at a u-pick, buy flats from the farmer's market, or just stock up when berries are on sale at your local grocery store. Preserving this year's bounty for the seasons ahead feels like the biggest gift to your future self.
• You can create interesting combos. Not only is it super rare to see rhubarb jam with jam at a store, but I've also never, ever seen rhubarb raspberry jam - and that is a shame! When I make it myself, though - no worries. I can create any delicious combos I want.
• Your house will smell delicious. Yes ... I admit that I love making homemade jam also because it makes my house fill up with the sweet, fruity smell that means summer and late fall.

Ingredients Needed

Check out what goes into this jam below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Raspberries - Fresh or frozen berries are fine, but I recommend fresh fruit that's in season for the best-tasting results.
• Rhubarb - Choose rhubarb that is firm and with no brown or limp spots. Rhubarb can be green when it's ripe; for a pinker jam, use pink or red rhubarb
• Lemon juice
• Granulated sugar - See my notes below on adjusting the sugar if needed.
• Water

How to Preserve Jam

If you've made a lot of jam and wish to keep it for year-round spreading on toast, I recommend going the preserving route. It's not hard to can your jam, and you don't need any extra equipment. See the USDA's excellent home canning guide or the National Center for Home Food Preservation at the University of Georgia for guidance.

Here's a simple method: Sterilize jam jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack cooked jam into the hot jars, filling each to within ¼ inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles, then wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Submerge again in a pot of boiling water for 15 minutes, then remove and cool completely.

On the other hand, if you think that you'll eat your jam within a few weeks, skip the longer canning process and keep it in the fridge until it's gone, or make freezer jam to store in the freezer.

How to Enjoy Raspberry Rhubarb Jam

• With cake: Finish a gluten free busy day cake with a layer of jam or dollop spoonfuls atop slices of gluten free coconut loaf cake. It's also a lovely addition to a gluten free rhubarb cream cake or a rhubarb cake recipe with whipped cream.
• Scones: I love jam and whipped cream with oat flour scones, or, why not, a batch of gluten free rhubarb scones.
• On bread: Try jam with slices of easy Dutch oven bread or leftover porridge bread, with lots of butter.

Proper Storage

• Preserve it - If you wish to can your jam, use the guides referenced above.
• Fridge - Otherwise, you can transfer the jam to glass jars with tight-fitting lids, cool to room temperature, and store it in the fridge for up to 3 weeks.
• Freezer - Transfer the jam to freezer-safe containers, cool completely, and store in the freezer for up to 3 months. Thaw the jam in the fridge before serving.

Rhubarb, my favorite seasonal produce item, shines in a gluten free rhubarb cake, of course, but it also yearns to be paired with fruit. We all love a gluten free strawberry rhubarb cake - strawberries and rhubarb just seem meant for one another. Have you made strawberry rhubarb jam yet this year? - but have you ever considered apples and rhubarb?

Yes! This is another natural pairing, with sweet apples offsetting rhubarb's inherent tartness. In this rustic little cake, chunks of apples meld with chopped rhubarb to make a just-sweet-enough gluten-free cake that's perfectly at home on the afternoon tea table as it is served with ice cream for dessert. I love dusting a bit of powdered sugar over the top to make it feel even more special.

Ingredients Needed

Check out everything that goes into this cake below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oat flour - Learn how to make oat flour in this post, or buy a package at the store, certified gluten-free if needed. Use brown rice flour or sorghum flour if you don't eat oats.
• Almond flour - I like fine-ground almond flour. If you keep nut-free, substitute oat flour, teff flour, or all-purpose gluten-free baking flour.
• Baking powder
• Salt - Fine sea salt or table salt.
• Ginger - I used ground ginger for a little warmth; ground cinnamon or ground cardamom is also nice.
• Butter - I prefer unsalted butter.
• Granulated sugar
• Eggs - Use large eggs.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Yogurt - I like whole-fat plain yogurt here. Other options include low-fat yogurt or Greek yogurt.
• Rhubarb - You can use either fresh or frozen rhubarb, chopped into ½-inch pieces.
• Apple - Any variety you like! I used a Pink Lady because we always have those in the fridge.

Tips & Recipe Notes

• Rest the batter. Make sure to let the batter rest for 15-20 minutes once assembled. This will help to hydrate the oat flour and make the cake super soft.
• Add another fruit. Try adding another seasonal fruit to the mix, such as ½ cup of raspberries or blueberries.
• Use a gluten-free flour. Instead of the oat and almond flour combination, substitute your favorite gluten-free 1:1 flour or use my homemade gluten free flour blend. Use a total of 270 grams of flour.
• Dairy-free: Swap the butter for non-dairy butter and the yogurt for non-dairy yogurt.
• What size pan? I like to use a 9-inch springform pan to bake this cake because it's a bit of a taller cake, but you can also use a 9x13-inch pan for a thinner cake.
• To finish: Powdered sugar is my favorite and easiest way to serve this cake. Just sift a bit over the top after it's cooled. You could also add a lemon glaze. I like slices plain, or served with whipped cream or a scoop of ice cream.

Proper Storage

• Counter - Cover the cake with foil or transfer it to an airtight container and store on the counter for up to 2 days.
• Fridge - Place the covered cake in the fridge and store it for up to 5 days.
• Freezer - Wrap the cake or slices of cake in plastic, place in a freezer-safe bag, and freeze for up to 2 months. Thaw in the fridge before serving. Note that the texture of the cake may change slightly (to be softer), but it will still taste delicious.

Gluten-free blueberry recipes are kind of my thing - my oat flour blueberry muffins are a perpetual fan favorite - and this gluten free lemon blueberry bread is such a winner. It takes inspiration from my gluten free blueberry yogurt cake to make a sliceable loaf cake (à la my gluten free yogurt lemon cake) that features juicy pops of berries in every bite. And the thick lemon glaze to finish literally takes it over the top.

I truly cannot resist this cake at breakfast, on the brunch table (go all in on blueberries and make a basket of gluten free lemon blueberry muffins and a gluten free blueberry coffee cake, too), or even as dessert with a little whipped cream alongside each slice.

What You'll Love

• It's made in one bowl. Start by rubbing lemon zest into sugar to create a super lemony base to the batter, then just whisk and stir in the rest of the ingredients. Easy, easy, easy!
• So flavorful. Because of that first step, there's a gorgeous hint of lemon perfuming the whole loaf. Add blueberries for juicy, summery flavor, and bring it all together by spreading a sweet-tart lemon glaze over the top of the loaf.
• Simple and sumptuous. These ingredients are not complicated, yet they come together so nicely to create a sturdy yet tender quick bread that's always in season.

Ingredients Needed

Here's what you need for gluten free lemon blueberry bread. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Yogurt - For the best results, use plain full-fat yogurt or vanilla yogurt.
• Granulated sugar
• Eggs - Large eggs at room temperature work best.
• Oat flour - Learn how to make oat flour at home, or pick up a package at the store (certified gluten-free if needed). If you don't eat oats, brown or white rice flour makes a fine substitute.
• Almond flour - I love the extra protein and moisture fine-ground almond flour adds to this bread. If you don't eat almonds, try another nut flour or substitute oat flour.
• Baking powder
• Salt - Fine sea salt or table salt.
• Oil - I like coconut oil, but you can use vegetable oil or another neutral oil of your choice, such as avocado oil.
• Blueberries - Feel free to use either fresh or frozen blueberries - no need to defrost the blueberries first.
• Glaze - Lemon juice and (sifted) powdered sugar

Tips & Recipe Notes

• What type of yogurt? I use either whole-fat plain yogurt or plain Greek yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose the richness from the higher-fat yogurt.
• Another oil. You can use your choice of oil in this cake. I use melted coconut oil or vegetable oil interchangeably, depending on what I have on hand. But you can use any neutral oil you like.
• Add vanilla extract. Add 1 teaspoon of pure vanilla extract to the batter for extra depth of flavor.
• Skip the glaze. If you want to streamline this recipe even more, omit the glaze, but make sure to add the citrus zest to the batter as detailed in the tip above. You can use the zest of 1 or 2 lemons, depending on how strong you want the flavor.
• Make it a cake. I love baking this cake as a pretty layer cake! Double the recipe and bake it in two 2 9-inch cake rounds. You can fill and frost the cake with a simple, lightly sweetened whipped cream, or do a cream cheese or vanilla buttercream frosting.
• Try another fruit. Use this base and add raspberries, chopped strawberries, or even pitted cherries in season!

Proper Storage

• Counter - Cover the loaf or transfer it to an airtight container or sealable bag and store it on the counter for up to 3 days.
• Fridge - Place the loaf in a sealable bag or container, or wrap it in foil and place it in the fridge for up to 5 days.
• Freezer - Cut slices and wrap them in plastic wrap, then place them in a freezer-safe bag, or wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw overnight in the fridge before eating.

This pretty cake is my version of a rhubarb coffee cake, easily made gluten-free and finished with a heaping portion of deliciously buttery crumb topping. It's studded with jammy bits of rhubarb and is unapologetically sweet - think my gluten free rhubarb cake but with a brown sugar crumble to make it perfect for breakfast. This cake is so lovely on the summer brunch table, or enjoyed outside on a sunny morning with a hot cup of coffee.

Make sure to check out my easy rhubarb recipes post for lots more rhubarb recipes!

What You'll Love

• That topping. Each bite of cake delivers a cinnamon-spiked, brown sugar-sweetened buttery crunch that's never heavy.
• Not your ordinary dessert offering. While gluten free coffee cake or a gluten free blueberry bread certainly has its place, anything made with rhubarb is special because you can only make it during one time of the year. So lean in! Serve this for Mother's Day brunch or bring it to a backyard BBQ.
• Soft and tender texture. No crumbly or dry gluten-free cake here! The cake itself is soft and tender, punctuated by the tart pockets of rhubarb, and the crumb topping lends a bit of crunch without being too much.

Ingredients Needed

Here's what you'll need for this cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Unsalted butter is used in the topping and the cake.
• Gluten-free flour - You can use any 1:1 gluten-free flour mix you prefer. I used my homemade gluten free flour blend, and it worked great.
• Brown sugar - Light or dark brown sugar is fine.
• Ground cinnamon - Or substitute ground ginger.
• Baking powder
• Salt - Fine sea salt or table salt.
• Granulated sugar
• Egg - A large or medium egg is best.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Milk - I prefer whole milk for richness, and 2% milk is also fine.
• Rhubarb - Choose firm rhubarb with no brown spots. Frozen rhubarb can be used if needed.

Tips & Recipe Notes

• Keep the topping in the fridge. After assembling the crumb topping, keep it in the fridge so it firms up a bit while you make the cake. This helps the flour to hydrate and the butter to chill, which will make for big, buttery bits of crumble later. You may need to break up the topping with your hands before sprinkling it over the top of the cake.
• Can I use frozen rhubarb? Yes - frozen rhubarb works great in this cake. No need to defrost it first, just stir it into the batter.
• Rest the batter. As always with gluten-free bakes, it's a good idea to rest the batter for at least 15 minutes before baking. This helps achieve that soft and fluffy crumb!
• To serve: With whipped cream, a drizzle of salted caramel sauce, a scoop of vanilla ice cream, or it's just perfect as-is!

Proper Storage

• Counter - Cover the pan of cake tightly with foil, or transfer it to an airtight container, and store on the counter for up to 2 days.
• Fridge - The cake will last a bit longer, covered or in an airtight container, in the fridge, for up to 5 days.
• Freezer - Wrap the cake in foil, then freeze for up to 2 months. Thaw in the fridge before serving.

I seriously wait all year for rhubarb season. Not only is it a harbinger of spring, but I dearly love rhubarb and am eager to see it in the market as soon as the weather warms up a bit. Tart and crisp, it's unapologetically itself, lovely paired with strawberries, of course, but also baked into a tender cake or batch of scones, turned into jam, or cooked down into a rhubarb simple syrup that's just wonderful stirred into cocktails and mocktails.

In this post, you'll find a collection of my favorite rhubarb recipes to make the most of the fleeting season. I've put together a mix of easy bakes like gluten free rhubarb muffins and gluten free rhubarb bread, cakes like a gluten free rhubarb upside down or a rhubarb cream cake that's made with all-purpose flour.

I've also included my favorite rhubarb compote recipe, a pretty in pink rhubarb gin cocktail, and a batch of strawberry rhubarb freezer jam, plus so many more options to make the most of rhubarb.

Why I Love Rhubarb

How do I love rhubarb? Let let me count the ways ... It's:

• Unique. Is there another vegetable that performs like a fruit when paired with sugar (or honey)? Rhubarb IS a vegetable, despite it showing up in mostly sweet preparations. It's the opposite of tomatoes, which are a fruit yet are used mostly in savory dishes!
• Seasonal. I love that rhubarb isn't available all year round. This makes it special and something to be celebrated (NOT that strawberries aren't also celebration-worthy, it's just that you can find them even in the midst of winter. Whether or not they're any good is another story. But rhubarb - you won't be able to get it in January, no matter what.). So to me it truly sings of late spring and summer.
• Pretty. What can I say ... those pretty pink-red stalks of rhubarb win me over every time. And heck, even if they are green, I still love them.
• Versatile. Want more texture? Bake up a rhubarb galette with stalks of rhubarb cut into matchstick shapes - the will retain their shape and texture in the oven. Want something that melts into the crumb? Muffins or a cake will create slow-baked jammy pockets of rhubarb. And of course, it's wonderful cooked down into a silky compote or pot of jam.

Baking with Rhubarb Tips

• Choose firm rhubarb. This is important! Always choose firm stalks of rhubarb. Avoid limp or soggy stalks.
• It doesn't have to be pink. While we may have an impression of rhubarb as being boldly pink or red, chances are that most of the rhubarb you encounter on plant or in the store will be green-pink or even green. Don't worry; it will still hold that unique rhubarb flavor we love regardless of its color.
• Timing matters. The first stalks of the season may be more slender, and they will taste a bit sweeter, too. You may find that later in the season you need to add a bit more sugar to your jams or cakes because the rhubarb may be on the tarter side (conversely, if you like the tarter, bolder flavor - lean into it!).
• Pair with fruit. Rhubarb is so nice on its own, but it's also spectacular paired with sweet fruit like strawberries, bananas (see my gluten free rhubarb banana bread!), raspberries, blueberries, and stone fruit.
• Flavor friends. I love adding orange zest to my rhubarb cakes or muffins, and lemon zest works, too. Other flavor additions that go nicely with rhubarb include vanilla, honey, ginger, cinnamon, and almond.

Strawberries and rhubarb were just made for each other! In strawberry and rhubarb jam, soft and tender gluten-free strawberry and rhubarb muffins, in a gluten free strawberry rhubarb crisp or gluten free strawberry rhubarb bars, and so much more, this classic combo is quintessential summer.

Here, I folded sliced strawberries and chopped rhubarb into a vanilla-scented and buttery cake batter made with just two easy gluten-free flours. I finished the cake with a shower of sifted powdered sugar after it cooled; you can keep it plain, serve it with ice cream or whipped cream, or even drizzle it with maple glaze.

Why I Love This Seasonal Cake

• No mixer needed! Yes! Just a whisk and a wooden spoon are all you'll need to put together the batter.
• So summery. Rhubarb's short season in spring/early summer means you don't get to enjoy it all year long - so make the most of it while you can. It makes it all the sweeter when it's fleeting.
• Beautifully gluten-free. Oat and almond flours are a wonderful combo of gluten-free flours that create undetectably gluten-free bakes, always my goal when it comes to developing gluten-free recipes!

Ingredients Needed

Here's what you need to make this strawberry rhubarb cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oat flour - Learn how to make oat flour easily at home, or pick up a package at the store. Substitute brown rice flour or sorghum flour by weight if you don't eat oats.
• Almond flour - I use finely ground almond flour; if you don't eat almonds, substitute another nut flour, or a gluten-free flour of your choice.
• Baking powder
• Salt - I use fine sea salt in my recipes, and table salt works, too.
• Cinnamon - A hint of ground cinnamon adds warmth, or try ground ginger.
• Butter - Unsalted butter is best.
• Sugars - A mix of granulated sugar and light or dark brown sugar.
• Eggs - Use large or medium eggs.
• Yogurt - I used plain, whole-fat yogurt, and you could use low-fat yogurt, too.
• Rhubarb - Feel free to use fresh or frozen, chopped into ½-inch pieces
• Strawberries - Fresh strawberries work best.

Tips & Recipe Notes

• Can I use frozen rhubarb? Yes, frozen rhubarb works great in this recipe. You can cut up the stalks directly from frozen without needing to defrost them.
• How about frozen strawberries? I prefer to use fresh strawberries here because frozen strawberries can release too much excess moisture into the cake, making it a bit gummy.
• Another fruit. Make a blueberry rhubarb cake or raspberry rhubarb cake by swapping the strawberries for another berry!
• Use a 1:1 gluten free flour blend. If you wish, substitute a gluten-free flour mix, like my homemade gluten free flour blend, for the combination of oat and almond flours.
• Dairy-free. Swap melted coconut oil or dairy-free butter for the butter and use non-dairy yogurt for the yogurt.
• Add a glaze. Finish the cake with an easy lemon glaze or vanilla glaze for an extra bit of sweetness.

Proper Storage

• Counter - Loosely cover the pan of cake with foil and store on the counter for up to 2 days.
• Fridge - Place the cake in an airtight container and store it in the fridge for up to 5 days.
• Freezer - Transfer squares of cake to a freezer-safe container or bag and store in the freezer for up to 2 months. Thaw in the fridge before serving.

I am a huuuuuuge fan of a quick stir fry for dinner, and make some variety of beans and greens (garlicky white beans and kale is a favorite) a couple times a week. This super easy, very filling, and flavorful skillet stir fry will warm you from the inside out.

You can enjoy white bean and cabbage stir fry with a scoop of freshly made brown rice, piled onto toasted slices of gluten free no knead bread, or with a basket of warm gluten free honey cornbread muffins. It's packed with fiber and protein, and is naturally vegan and gluten-free!

What You'll Love About Cabbage Stir Fry

• It's quick. I adore stir-fries because they literally take just minutes to throw together. You will have your main dish ready in about 20 minutes, which is so helpful when a lot is going on (tip: keep rice in the fridge or freezer so you have it handy).
• It's filling. A combination of vegetables and beans will take the edge off of your appetite but won't leave you feeling overly stuffed - my favorite kind of meal.
• It's a great vegetarian main! Beans are such a wonderful, vegetarian, whole-food option, and I rely on them to make sure I meet my plant-based protein needs! (Check out my vegetarian white bean chili for another bean-y vegetarian main.)

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Olive oil - I use extra virgin olive oil, and any olive oil of your choice will work great.
• Onion - I used a small yellow onion - feel free to use any onion variety you prefer.
• Carrots
• Garlic - I used 4 cloves of garlic, and you can definitely add more if you like!
• Cabbage - I prefer green cabbage, but see my note lower down about using red cabbage.
• White beans - Use any variety of white beans, such as navy, cannellini, or northern.
• Salt and pepper

Tips & Recipe Notes

• What type of cabbage? I like green cabbage when I make a stir fry because it cooks down quicker and is very tender. However, red cabbage is also an excellent choice! You may want to add a bit of broth or water if using red cabbage because it will take longer to cook.
• How to prep the cabbage? I keep it really simple and just roughly slice and chop up the cabbage into thin pieces. For a more uniform look, you can use a vegetable shredder to shred the cabbage.
• Increase the quantities. Double or triple the quantities in the recipe card to ensure leftovers, a second meal later in the week, or just to feed more around the table!
• Finish with parmesan. I do love cheese! Sprinkle a little shredded or grated parmesan over the top of the finished skillet.
• For serving - I love rounding out this cabbage stir fry for dinner with a steaming pot of fluffy short or long grain brown rice (white rice works, too). A base of quinoa adds texture and extra protein. And for nights when I'm truly in a rush, I toast a few pieces of good bread and pile on the cabbage and white beans!

How to Store & Reheat Leftovers

• Fridge - Transfer any cooled leftovers to an airtight container and store them in the fridge for up to 5 days.
• To Reheat - Place leftover stir fry in a microwave-safe bowl and microwave for about 1 ½-2 minutes, until hot.

This sweet little number is a gluten free berry cake made with a mix of oat and almond flours, plenty of berries, and topped with a glaze - either maple glaze or lemon glaze - if you like. (It's also terrific plain with a little sifted powdered sugar.)

A quick and easy one-bowl recipe that's warmed up with a hint of cinnamon, this cake is wonderful with seasonal produce, and it's equally nice made with frozen fruit. I do love a versatile recipe! Super simple to adapt, change, etc., and I've included suggestions in this post. Enjoy!

What You'll Love

• Made in one bowl. Just a quick whisk and a stir is all you'll need to put together the batter.
• Great use of seasonal produce - or frozen berries. You do you! I love using a mix of blackberries and blueberries in summer, and in winter, a frozen bag of mixed berries absolutely works.
• Easy to adapt. Make this dairy-free, with different kinds of fruit, or use a gluten free homemade flour blend or 1:1 flour blend!

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Granulated sugar
• Eggs - Large eggs are best.
• Yogurt - I use plain, whole-fat yogurt.
• Oat flour - Learn how to make oat flour at home or pick up a package at the store. Substitute brown rice flour if you can't eat oats.
• Almond flour - Use finely ground almond flour.
• Cinnamon
• Baking powder
• Oil - Use a neutral oil like vegetable or avocado oil.
• Berries - Use one variety of berries, or use a mix.

Tips & Recipe Notes

• Chop berries if using larger berries. For larger berries, such as strawberries, make sure to roughly chop them before adding the batter so you don't have huge bits of fruit in the middle of the cake.
• Choose your pan. For a more decorative option, bake the batter in a bundt pan! The batter also bakes up beautifully in a round 8 or 9-inch cake pan, as shown.
• Layer up. Want to make a layer cake? Double the recipe and bake it in 2 9-inch cake pans. Fill and frost the cake with homemade whipped cream or vanilla buttercream frosting.
• Fresh or frozen berries? I have made this cake with fresh berries in season, or a package of mixed frozen berries. Both work great.
• What type of yogurt? I prefer plain whole-milk yogurt (not Greek yogurt) in this cake. For a little extra flavor, you could use vanilla yogurt. You could also use low-fat yogurt, but I would not use non-fat because you'll lose out on the richness from the higher-fat yogurt.
• Add vanilla or almond extract. For extra flavor, add 1 teaspoon of vanilla or almond extract.
• Can I make it vegan? I haven't tried making this cake without eggs, but you could experiment with using flax eggs instead of eggs, and a non-dairy yogurt to make this recipe vegan.
• How to serve: With your choice of a glaze, plain, sifted with powdered sugar, or a dollop of whipped cream.

Proper Storage

• Counter - Cover the cake plate with foil and store it on the counter for up to 3 days.
• Fridge - Transfer the cake to the fridge and store it for up to 5 days.
• Freezer - Wrap the whole cake in plastic and place it in a freezer-safe bag, and store it in the fridge for up to 2 months. Thaw in the fridge before serving.