Every spring and summer Canadian cooks are dreaming up new ways to use their rhubarb from barbecue sauce to sangria. This Gluten Free Rhubarb Coffee Cake is a simple tweak to my rhubarb muffin recipe. Cake and muffins are technically different but you know the taste you're going for. Smart cooks like to take tried-and-true recipes and vary them as many ways as they can.
In spring my tried-and-true recipes are Rhubarb Streusel Muffins, this coffee cake variation and Rhubarb Strawberry Crisp with many fruit combinations.
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Ingredients
The British version of coffee cake was originally flavoured with coffee but that's history. I was eating my moms' coffee cake long before I ever tasted coffee and that sugary-cinnamon topping is the only essential element of coffee cake (IMHO).
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
- rhubarb (fresh or frozen), preferably from someone's garden
- brown sugar
- baking soda
- xanthan gum
- cinnamon
- yogurt (I use 6% Greek yogurt)
- vegetable oil (I'm trying olive oil in all my baking and now use it here)
- egg
- walnuts
- butter
- orange zest (optional)
See recipe card for exact amounts.
Substitutions
Rhubarb - Substitute the rhubarb with chopped apple or pear.
Greek Yogurt - I've certainly made this with any plain yogurt or sour cream that I have in my fridge.
EGFG Gluten Free Flour Blend - This blend is what I call my 'everyday blend.' It doesn't work in all recipes so I avoid the terms all-purpose or 1-for-1. However, many of those blends will work in my everyday recipes like pancakes and muffins. It's your job to try different blends and notice what you like and don't like. Work toward finding a blend that meets the dietary needs of everyone you bake for then keep baking!
Variations
Modern coffee cake is typically a single-layer cake flavoured with cinnamon and possibly fruit. Gluten free cooks just need a coffee cake recipe that works, and then you can try every variation you see or hear about.
Streusel Flavouring - Use orange zest, lemon zest or none at all. Try different nuts to suit your taste.
Flour in Streusel Topping - This is an easy place to try different flours and notice the slight difference it makes. Over time you'll create new recipes you love.
Rhubarb Streusel Loaf - Like Banana Muffins can be made into Banana Bread, This Coffee Cake can be turned into a loaf. Put all the streusel on top or swirl it in with a knife. Be sure to adjust the baking time.
Coffee - Yes, flavour it with coffee if you like. Why have I never thought of that!
Kitchen Tools
Many people struggle with baking, gluten free or not. Every oven is different and even standard baking pans vary a bit in size and quality. You don't need the most expensive option, but baking pans will likely last decades so choose wisely and treat them well.
Always buy your baking pans in pairs, you'll never regret it!
- 8-inch square carbon steel baking pan
- 8-inch square silicone baking pan
- 9-inch square stoneware baking dish
How To Create Structure in Gluten Free Baking
Here are two ways to help create structure in gluten free baked goods. Pay attention and tweak your baking until you get the results you're looking for.
- Xanthan gum is the binder that will keep your cake from falling apart when you serve it. Use ¼ to ½ teaspoon per cup of flour in muffin and cake recipes. Bread recipes will use more.
- Add an extra egg or just an egg yolk to improve structure.
Top Tip
If you're struggling to make gluten free cakes that are cooked in the centre, not over cooked on the edges, and hold together try using a Bundt pan. The fluted edges make for a pretty presentation and there's no centre to worry about.
Gluten Free Rhubarb Coffee Cake
Ingredients
- 1⅓ cups EGFG gluten free flour blend* (175 g)
- 1 cup chopped rhubarb , fresh or frozen
- ⅔ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup yogurt or sour cream I use 6% Greek yogurt
- ¼ cup vegetable oil
- 1 egg
STREUSEL TOPPING
- ¼ cup brown sugar
- ¼ cup chopped walnuts
- 1 tablespoon EGFG gluten free 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 35 minutes until nicely browned.
Notes
Nutrition
Here the answer is probably. Although no blend truly works for all purposes many will work in your everyday recipes like pancakes, waffles, muffins and quick breads. Read the ingredients in the flour blend you're using and pay attention to the results. If everyone wants to eat your gluten free baking I'd say you're winning!
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