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.
Recipe by Faithfully Gluten Free at