Gluten Free Recipes
Rhubarb Coffee Cake (Gluten-Free)
As a kid, I always enjoyed chewing on a tart, crunchy rhubarb stem and now I love using rhubarb in recipes. Rhubarb is in season this time of year, and you should be able to find it in most grocery stores. If you are unsure of what it looks like, keep an eye out for long red stalks in the produce section.
Although plain rhubarb is sure to make your mouth pucker, there are many ways to enjoy sweetened versions.
Rhubarb pairs perfectly with fresh strawberries, and the two are often used together in pies. However, in this recipe, I combine it with a bit of cinnamon to make a soft and flavorful coffee cake.
You can enjoy it with your coffee in the morning or add ice cream for an evening dessert.
Gluten-Free Rhubarb Coffee Cake
- 1/4 cup butter or substitute
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/2 cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup milk or milk substitute
- 1 1/2 cups chopped rhubarb (about 3 stalks)
- 1/4 cup white rice flour
- 1/4 cup potato starch
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons butter or substitute
- Preheat oven to 350 degrees.
- Wash and trim the rhubarb. Chop it into 1/4 – 1/2 inch pieces. Set aside.
- Combine the topping ingredients, cutting in the cold butter with a pastry blender or fork. Set aside.
- In your mixer bowl, beat together the butter, sugar, and eggs until light in color and creamy.
- Mix in the vanilla.
- In a smaller bowl, whisk together the flours, starch, xanthan gum, baking powder, baking soda, cinnamon and salt.
- Add the flour mixture alternately with the milk, beginning and ending with the dry ingredients.
- Stir in the rhubarb.
- Pour the batter into a greased 9 x 13 inch baking pan.
- Sprinkle the topping over the batter.
- Bake at 350 degrees about 45 minutes or until the cake tests done.