Gluten Free Rhubarb Coffee Cake
This Rhubarb Coffee Cake is a tweak to my Rhubarb Streusel Muffin recipe. Once you learn to make small adjustments you can make any cake.
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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
*EGFG gluten free flour blend: 300 g sweet rice flour, 300 g potato starch, 200 g sorghum flour, 200 g millet flour. Makes ~8 cups.