Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
betty r says
June 7, 2009 at 8:01 am
Yummy..love 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!
June 7, 2009 at 11:50 am
Thanks, I have a lot of rhubarb in my fridge waiting to be made into something delicious.
June 7, 2009 at 3:45 pm
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! 🙂
June 7, 2009 at 9:13 pm
A friend to enjoy a great treat makes it even nicer, right? That looks very good.
June 7, 2009 at 10:32 pm
Bummer on the tomato plants. I've been there before.
June 8, 2009 at 7:48 am
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.
June 8, 2009 at 7:52 am
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. 🙂
June 8, 2009 at 8:23 am
Lovely cake! Hopefully I can score some rhubarb at our farmer's market tomorrow!
June 8, 2009 at 11:39 am
That rhubarb coffeecake looks so good! You can really see the bright green rhubarb in there!
June 8, 2009 at 4:17 pm
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!!!
June 9, 2009 at 7:12 am
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
June 10, 2009 at 2:26 pm
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.
June 10, 2009 at 3:13 pm
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. 🙂
June 15, 2009 at 12:05 pm
WOW Sounds and looks delicous! Thanks for the recipe! Great site!
June 14, 2014 at 8:52 pm
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!
Esther Chessin says
June 25, 2016 at 1:06 am
Lovely! I used 1C honey for the 1 1/2C of sugar. I also subbed coconut oil for the butter and almond/coconut milk blend (3T less than 1C to compensate for honey) and used no topping because while I do eat sweets, I do limit sugar consumption. It’s perfect!
June 25, 2016 at 8:44 am
Interesting substitutions, Esther! Thanks for sharing!!
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