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
- 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
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.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
betty r says
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!
Thanks, I have a lot of rhubarb in my fridge waiting to be made into something delicious.
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! 🙂
A friend to enjoy a great treat makes it even nicer, right? That looks very good.
Bummer on the tomato plants. I've been there before.
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.
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. 🙂
Lovely cake! Hopefully I can score some rhubarb at our farmer's market tomorrow!
That rhubarb coffeecake looks so good! You can really see the bright green rhubarb in there!
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!!!
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
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.
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. 🙂
WOW Sounds and looks delicous! Thanks for the recipe! Great site!
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
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!
Interesting substitutions, Esther! Thanks for sharing!!