Rhubarb Coffee Cake

I remember having a couple of rhubarb plants in our back yard when I was growing up.  I don’t remember what my mom did with it, but I do remember that I loved to eat it raw.  Now I prefer it cooked, but I will occasionally munch on a small piece.

My parents have moved since those days when I ate it raw, but my mom still grows rhubarb in her back yard, and I’m still not sure what she does with it.  I don’t grow rhubarb, and so when I went to visit her the other week, I brought home a bunch of it (the above picture is not mine, and I didn’t bring home that much).  One thing I did learn from her is that you can freeze rhubarb.  Just wash and trim it, then cut it in pieces and freeze it in a container.  I have some in the freezer now, but I having tried using any frozen pieces yet.

Rhubarb

Many recipes pair rhubarb with strawberries, and a couple of my previous recipes do just that:  Strawberry Rhubarb Pie and Strawberry Rhubarb Topping.  This rhubarb coffee cake recipe just uses rhubarb, and a good bit of it.  Rhubarb, like most things, gets soft when it is cooked.   If you don’t like a bit of mushiness in your cake, then you won’t like this, but we thought it was great.  Just keep the pieces of rhubarb cut pretty small, and even cut back the amount if you want.

Rhubarb Coffee Cake
Author: 
Recipe type: Dessert
 
Ingredients
  • ¼ cup coconut oil (or other oil, or butter)
  • ½ cup agave nectar (or use sugar and add a little extra milk)
  • 2 large eggs
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup brown rice flour
  • ¾ cup sorghum flour
  • ½ cup potato starch
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ – ½ cup almond milk (or regular milk)
  • 2 cup chopped rhubarb
For the Topping
  • ½ cup gluten free flour mix (any mix should work)
  • ½ cup brown sugar
  • 3 Tablespoon butter (or substitute)
Instructions
  1. Wash and trim the rhubarb. Chop it into ¼ – ½ inch pieces. Set aside. In your mixer bowl, beat together the coconut oil, agave, eggs, and sugar. Mix in the vanilla.
  2. In a smaller bowl, combine the remaining dry ingredients.
  3. Add the dry ingredients alternately with the milk, beginning and ending with the flour mix. Use ⅓ cup milk and add the rest if the batter seems too thick.
  4. Stir in the rhubarb and pour it all into a greased 9 x 13 inch pan.
  5. Combine the topping ingredients, cutting in the cold butter with a pastry blender or fork. Sprinkle on top of the batter.
  6. Bake at 350° about 45 minutes or until the cake tests done.

This post is linked to Slightly Indulgent Tuesdays.

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Comments

  1. cook4seasons says:

    Rhubarb is my favorite…can't wait to try this!

  2. Linda,

    Can I just tell you how much I REALLY like you now? I have long felt alone in the land of raw rhubarb and I am so excited to meet someone else who likes to live on the edge of tart! ;-)

    Rhubarb does not grow well in our 100 degree heat, but when I was growing up in Ohio, my dad always grew it. I remember sitting in the back yard with a bowl of sugar and dipping fresh cut stalks of rhubarb in it. Loved that pucker!

    I've only ever had rhubarb pie and rhubarb sauce (to pour over ice cream) but I definitely see rhubarb coffee cake in my near future.

    Thanks for sharing this recipe.

  3. I Am Gluten Free says:

    Coffee cake has to be one of the best creations on the planet. And your rhubarb coffee cake just looks fantastic. With a cup of tea or coffee, oh yeah, I'd be in heaven.

  4. Tasty Eats At Home says:

    Sounds SO good! Frozen rhubarb is about all I seem to find in my neck of the woods! Bet I could use it just fine in this recipe.

  5. I love rhubarb and this sounds really tasty.

  6. Stephanie says:

    Definitely a rhubarb fan! I've gotta hit up the farmers market and give this recipe a go. I love coffee cake! Great combination of two things I love!
    Thanks for the tip on freezing too! I always seem to end up with not enough or too much when I buy it. I'm so disappointed, I planted some in my garden last year, and I thought it said it would be ready to harvest the 2nd year…but it's still all green. Maybe next year :)

  7. Aubree Cherie says:

    I can't say I'm a natural fan of Rhubarb,but this does look really yummy! I definitely don't like it raw, but I bet with the crumbly top and moist cake it's a pretty nice addition!

    ~Aubree Cherie

  8. Kim Nixon says:

    Can you suggest a replacement for the eggs in the recipe? Thanks in Advance!

  9. Kim ~ I'm sorry. I've never baked egg free, so I don't know what to suggest. If you find something that works, please come back and let us know.

  10. I have all the ingredients except the potato starch. Do you know if tapioca starch would be an acceptable substitution?

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