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Gluten Free Rhubarb Coffee Cake
This Rhubarb Coffee Cake is a tweak to my recipe for rhubarb muffins. Learn the tricks gluten free cooks know and keep experimenting until you learn them all.
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Course:
Baking, Breakfast
Cuisine:
Canadian
Keyword:
Rhubarb Coffee Cake
Cook Time:
35
minutes
minutes
Servings:
12
pieces
Author:
Cinde Little
Ingredients
▢
1⅓
cups
EGFG gluten free flour blend*
(175 g)
▢
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
I use 6% Greek yogurt
▢
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
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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.