Gluten Free Rhubarb Coffee Cake is a simple tweak to a muffin recipe because some occasions just call for cake. Learn these kind of tips to expand your options for gluten free baked goods. Cake and muffins are technically different but for my everyday style of cooking I like versatile recipes that I know will turn out every time.
Every spring and summer cooks are dreaming up new ways to use rhubarb from barbecue sauce to sangria. I make this coffee cake, Rhubarb Streusel Muffins and various versions of Rhubarb Strawberry Crisp. If you like biscuits turn the crisp recipe into a cobbler by following my instructions in the recipe for fruit crisp.
Ingredients
The British version of coffee cake was originally flavoured with coffee but that is no longer a requirement. Modern coffee cake is typically a single-layer cake flavoured with cinnamon and possibly fruit. It does not need to contain coffee or be served with coffee.
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
- rhubarb (fresh or frozen)
- brown sugar
- baking soda
- xanthan gum
- cinnamon
- yogurt or sour cream
- cooking oil
- egg
- walnuts
- butter
- orange zest (optional)
- cinnamon
See recipe card for exact amounts.
My mom's coffee cake always had sugary-cinnamon crumbles on top, also known as a streusel topping. Although it can be varied this sweet topping is absolutely essential on coffee cake (IMHO).
Variations
In gluten free baking we need to create structure so our cake holds together without gluten. Binders do this well and can be increased slightly for cakes and breads. In this recipe I increased the xanthan gum.
If you don't have xanthan gum adding an extra egg or just an egg yolk will improve structure. Learning what works in your kitchen simply requires a bit of baking. Bake muffins and cake and simply pay attention to your results.
Equipment
Many people struggle with baking, gluten free or not. Every oven is different and even standard baking pans vary a bit. My advice is to buy quality pans since they will likely last you for more years than you can imagine. Here are a few options.
- 8-inch square carbon steel baking pan
- 8-inch square silicone baking pan
- 9-inch square stoneware baking dish
My 8-inch square pans get lots of use and I have a 9-inch square one too. So measure your pan if you're not sure and be prepared to adjust the cooking time if you're using a different pan than the recipe is written for.
Gluten Free Rhubarb Coffee Cake
Ingredients
- 1⅓ cups EGFG gluten free flour blend*
- 1 cup chopped rhubarb
- ⅔ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup yogurt or sour cream
- ¼ cup vegetable oil
- 1 egg
STREUSEL TOPPING
- ¼ cup brown sugar
- ¼ cup chopped walnuts
- 1 tablespoon EGFG flour blend (or brown rice flour or sweet rice flour)
- 1 tablespoon melted butter
- ½ tablespoon orange zest (optional)
- ½ teaspoon cinnamon
Instructions
STREUSEL TOPPING
- In a small bowl combine sugar, walnuts, flour, cinnamon, butter, zest and cinnamon. Stir with a fork until well combined. Set aside.
COFFEE CAKE
- Preheat oven to 350°F. Grease an 8-inch square baking pan. Set aside.
- In a large bowl combine flour, rhubarb, sugar, baking soda, xanthan gum, cinnamon and salt. Stir until evenly combined.
- In a 2-cup measuring cup combine yogurt, oil and egg. Stir until combined. Pour into dry ingredients and mix until combined.
- Spoon batter into prepared baking pan.
- Sprinkle streusel topping evenly over the batter.
- Bake in preheated oven for 30 minutes until nicely browned.
Notes
Let me know in the comments below if you made this Rhubarb Coffee Cake or the muffins and what else you like to make with rhubarb.
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