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Rhubarb Coffee Cake (Paleo)

Ingredients

Cake

Topping

Instructions

  1. 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.
  2. In a small bowl, stir together the topping ingredients and set aside.
  3. In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon, and ginger.
  4. Add the eggs, milk, oil, honey, and vanilla. Beat with an electric mixer for about 1 minute until mixed well and slightly thickened.
  5. Stir in the chopped rhubarb.
  6. Spread the batter in the cake pan and evenly distribute the topping over the batter.
  7. 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.

Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/rhubarb-coffee-cake-paleo/