Whether you just love the flavor of rhubarb (like me!) or bought some and don’t know what to do with it, this Rhubarb Coffee Cake is flavorful, moist, and delicious. It happens to be paleo, so it contains no grains, dairy, or refined sugar.
If you don’t have any rhubarb on hand or if you’ve never tried it, now is the perfect time. Rhubarb is in season. so look for it at your local farmers’ market or grocery store.
I have a CSA (community supported agriculture) subscription with a Maryland farm this year, and I have received rhubarb for the past two weeks. I love the flavor of rhubarb and have added it to juice and smoothies, but it’s also great in baked goods like this coffee cake or the gluten-free coffee cake I previously published (which is not paleo).
Rhubarb pairs well with strawberries so you might also want to try Strawberry Rhubarb Topping (for ice cream), Strawberry Rhubarb Pie, or Strawberry Rhubarb Pancakes.
Rhubarb Coffee Cake (Paleo)
Ingredients
Cake
- 1 cup blanched almond flour (I use Honeyville)
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 4 eggs, lightly beaten
- 1/2 cup almond milk (other milk should work too)
- 3 Tablespoons melted coconut oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb (1/4 inch chop)
Topping
- 1 cup pecans, chopped (I use one of these)
- 2 teaspoons cinnamon
- 1/4 cup coconut oil
- 2 Tablespoons honey
Instructions
- Preheat oven to 350° F. Line the bottom of a 9-inch round cake pan with parchment paper. Grease the paper and sides of the pan.
- In a small bowl, stir together the topping ingredients and set aside.
- In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon, and ginger.
- Add the eggs, milk, oil, honey, and vanilla. Beat with an electric mixer for about 1 minute until mixed well and slightly thickened.
- Stir in the chopped rhubarb.
- Spread the batter in the cake pan and evenly distribute the topping over the batter.
- Bake at 350° for 35 - 40 minutes, until the center is set. Remove the pan to a wire rack and let cool for 10 minutes then transfer the cake to a plate. I invert the cake onto the wire rack (upside down) and then flip it onto a plate.
14 cup coconut oil?? I am assuming it’s 1/4 cup
You assumed correctly. I’ve correct the recipe. Thanks for the heads up.
I love rhubarb as well, and this sounds fantastic! I’m just wondering–did you mean 1/4 cup coconut oil in the topping?
Yes, I meant 1/4 cup. Sorry about that!
14 cup coconut oil ?! or is it 1/4 cup ? Thanks
Sorry! Yes, it’s 1/4 cup.
This looks delicious Linda!!! I’ve never actually tried rhubarb but I really want to, I think this will be the recipe where I try it 🙂
Cassidy, I think this is a good recipe to start with. It has some honey to sweeten the tart rhubarb and the flavor is not too strong. I hope you enjoy it!
I think it has way to much coconut flour. I will try again and increase the almond flour and ruhbarb while decreasing the coconut flour.
I’m not sure if you say it’s too much coconut flour because that’s your preference or because you tried it and it was too thick. Different brands of coconut flour give different results. This amount works for me every time, but if it is too thick, all you need to do is cut back on the amount of coconut flour. 1/2 cup might be enough.
I will try that, mine turned out like a door stop so very dense. Love your recipes.
What a beautiful coffee cake! I have a weakness for anything with a sweet crumbly topping!
Thank you Linda, I didn’t have almond milk so substituted coconut milk, used chopped walnuts instead of pecans for same reason. Bob’s Red Mill brand for both the almond & coconut flours. Fresh rhubarb from our own patch. Absolutely moist. I feel good when I have to deviate from your recipe & it actually turns out ok. Our Wegman’s stores are 50 miles away in NY. Can’t always get to a store when I need a specific ingredient. My husband who is not GF liked it too.
Your recipe sounds wonderful..can frozen rhubarb be used instead of fresh?
Delicious! So very light too. My husband had no idea it was gluten free. Thank you. A good Fathers Day addition to breakfast.
Just baked this for Father’s Day brunch and it was a hit! Very moist and crumbly. I used walnuts instead of pecans but otherwise stuck to the recipe. Next time I think I would consider I increasing the amount of rhubarb since I love its flavour. Thank you so much for the wonderful recipe!!