Gluten-free Rhubarb Coffee Cake

Gluten-free Rhubarb Coffee Cake | The Baking Beauties

This gluten-free Rhubarb Coffee Cake was perfect. In fact, it was perfect to sit and have coffee with a dear friend on the deck, soaking up some rays (the day it was warm in Manitoba) and catching up with each other, and eating this cake. Absolutely perfect. :)

Gluten-free Rhubarb Coffee Cake | The Baking Beauties


Gluten-free Rhubarb Coffee Cake
Coffee Cake
  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups Featherlight Flour Mix (See Note)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup milk
  • 2 cups chopped rhubarb
  • 1/2 cup brown sugar
  • 2 tablespoons Featherlight Flour Mix (See Note)
  • 2 teaspoons ground cinnamon
  • 1 tablespoon melted butter
  • 1/2 cup chopped nuts (I did almonds)
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Mix margarine and sugar together; beat in egg and vanilla.
  3. Mix in dry ingredients followed by milk,j then finely chopped rhubarb.
  4. Combine topping ingredients & set aside.
  5. I used an angel food cake pan for this cake, you can simply use a 9x13-inch pan. If using a greased 9x13-inch pan, pour batter in pan and top with topping. If using an angel food cake pan, spread 1/2 the batter in the bottom of a greased pan, sprinkle some topping on the batter (about 1/3 of the topping), then top with remaining batter, smooth the top, and sprinkle with remaining topping mixture.
  6. For a 9x13-inch pan, bake in preheated oven for 35-40 minutes. I found that with the angel food cake pan, it was about 55-60 minutes. When a toothpick is inserted, it should come out clean.
  7. For the angel food cake pan, let cool in the pan, then cut around the outside & inside, and invert on a plate. Then invert onto another plate, so that the topping is still at the top of your cake.
  8. When I removed the cake from the oven, it DID fall quite a bit, don't be discouraged, it still looks & tastes great!
Bette Hagman's Featherlight Flour mix is as follows: 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch and 3 tablespoons potato flour.


  1. betty r says this recipe Jeanine.
    Did you have enough rhubarb to put in the freezer for winter?
    I chuckled when I read about that one warm day in MB!

  2. Jeanine says

    Thanks, Betty! Yes, I did get some rhubarb for the freezer. :) And the one warm day…you remember that day, don't you? It was a Monday, I think… 😉 We had frost this last Friday to Saturday. Lost over 30 tomato plants that I started from seed. Ick!

    Katy, put on a pot of coffee and enjoy! :)

  3. betty r says

    Aww sorry about those tomato plants Jeanine..I covered all my plants but then I didn't have many to cover. I was glad I had because we had frost here that night as well. Let's hope it warms up soon.

  4. Jeanine says

    Thanks, Katy & Betty. Thank goodness I have a quick thinking Mom. :) She went to the greenhouse for 9:00 and picked up another 2 1/2 dozen plants. If this crazy cold weather ever quits, we have another chance at having tomatoes this year yet. :)

  5. Colleen says

    That looks divine, Jeanine! I just posted a Rustic Rhubarb Tart recipe. It's not GF, but maybe you could work your magic…

    And — oh my — I just can't believe you guys are still dealing with the deep freeze! Yikes! I sure hope summer finds you SOON!!!


  6. Jeanine says

    Jenn, good luck at the farmers market! I've got more rhubarb recipes coming, so check back! :)

    Thanks, Kevin! I was hoping for some red rhubarb, I think it looks better, but I won't complain. It was free, and it was plentiful.

    Colleen, your rustic tart looks fabulous! I may have to give that a try. 😉 And they are 'saying' it is supposed to warm up this weekend, but I have my doubts. I'll believe it when I don't have to turn the heat on in the mornings. lol

  7. Sophie says

    How lovely this is! The texture is right on, I'm getting my fork now :D. I like this rhubarb theme you have going on, it's an ingredient I don't see enough of in my kitchen.

  8. Jeanine says

    Sophie, I'd share with you, but it's all gone. :) I got a LOT of rhubarb this year, and wanted to take advantage of it. I even got a small piece of plant, so hopefully next year (or in a few) I can start harvesting my own rhubarb instead of stalking other's gardens. :)

  9. Tilly says

    It was a soup and bake day, cold and drizzly. A friend sent me home with a bag of rhubarb which found their way into this delicious coffee cake. I added 1 1/4 cups Only Oats Oat Flour and 3/4 cup all purpose Kinnick flour. I also added 1/3 cup Only Oats Quick Flakes to the topping. Excellent! In my kitchen I use oat flour or oats in almost everything!

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