Rhubarb Coffee Cake
Recipe type: Dessert
  • 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)
  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.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/rhubarb-coffee-cake/