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.
Servings 16 pieces
Calories 141kcal
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
*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.
Nutrition
Serving: 1piece | Calories: 141kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 89mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
