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