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Gluten-free Rhubarb Coffee Cake

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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

Gluten-free Rhubarb Coffee Cake

Ingredients

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

Topping:

  • 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

Instructions

  • Preheat oven to 350 degrees F.
  • Mix margarine and sugar together; beat in egg and vanilla.
  • Mix in dry ingredients followed by milk,j then finely chopped rhubarb.
  • Combine topping ingredients & set aside.
  • 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.
  • 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.
  • 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.
  • When I removed the cake from the oven, it DID fall quite a bit, don't be discouraged, it still looks & tastes great!

    • Notes

    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.

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    © Jeanine Friesen

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    About Jeanine Friesen

    Jeanine Friesen is the creator of gluten free recipes that are so good, you can't tell they are gluten free. Her site, Faithfully Gluten Free, has been helping the gluten free community live a life filled with delicious food since 2008. She has also published a beginner guide for those on the gluten free journey called "The Everything Guide to Living Gluten Free".

    Comments

    1. 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!

      Reply

    3. 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! 🙂

      Reply

    6. 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.

      Reply

    7. 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. 🙂

      Reply

    10. 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!!!

      (((HUGS)))

      Reply

    11. 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

      Reply

    12. 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.

      Reply

    13. 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. 🙂

      Reply

    15. 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!

      Reply

    16. 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!

      Reply

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