Late spring and early summer are the perfect times to try out new rhubarb recipes, which is why I was so excited when I saw this gluten free rhubarb coffee cake recipe from Healthy Gluten Free Family come across my Instagram feed.
It’s pretty, that’s for sure, but made with my gfJules Flour, it’s also got the perfect gluten free coffee cake crumb — moist, light, not dense, never gritty — something which can prove elusive using many other gluten free flours.
Karen from Healthy Gluten Free Family generously allowed me to reprint her gluten free coffee cake recipe here since I’m so in love with it, and she chose my gfJules Flour to make it.
You can check out her original post on her blog here, or scroll down to see her recipe with my notes below.
Here’s what Karen had to say about the origins of this delightful cake:
This recipe from my Mom was one of my favorites growing up and it’s the first time making it Gluten-free. Omg, SO GOOD! I haven’t had this in years and it is every bit as good as I remember… Maybe even better.
Perfect texture, perfect amount of sweetness, juicy rhubarb and the best cinnamon-sugar-walnut crumble on top! This is my all time favorite and my mom and I actually think it’s better with GF flour, ha!
If you’re wondering whether your family will enjoy rhubarb’s tartness in this recipe (I bet they will – it’s a bit akin to a pop of cranberry!), feel free to substitute the rhubarb with whatever you have on hand or prefer, perhaps apple, pear, raspberries, cranberries … whatever would please you in a coffee cake!
It’s an old family recipe that’s just too good to pass up when it’s this good, gluten free! You can make this delicious treat with either my gfJules Gluten Free All Purpose Flour or my gfJules Gluten Free Multigrain Biscuit & Breakfast Baking Flour (Corn-Free).
Oh and by the way, who said coffee cake had to wait for breakfast, or for the weekend? I say, when a recipe is this good, make it and serve it any time!
Gluten Free Rhubarb Coffee Cake
This Gluten Free Rhubarb Coffee Cake is pretty, that’s for sure, but made with my gfJules Flour, it’s also got the perfect gluten free coffee cake crumb, and rhubarb's unexpected pop of tartness balanced by the sweetness of the streusel from the topping.
Ingredients
Coffee Cake
- 1/2 cup butter (I used Earth Balance® vegan butter alternative)
- 1 1/2 cup packed brown sugar
- 1 egg (Jules note: or substitute of choice)
- 1 1/2 tsp pure vanilla extract
- 2 cups (270 grams) gfJules Gluten Free All Purpose Flour OR (280 grams) gfJules Gluten Free Multigrain Biscuit & Breakfast Baking Flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup sour milk (1 Tbsp apple cider vinegar, then add enough milk to make 1 cup total; let sit 10 minutes) (Jules note: may use dairy or non-dairy milk here)
- 1 1/2 cup rhubarb, raw & cut into 1-2 inch pieces (Jules note: I used 1 1/4 cup rhubarb, as that's all I had on hand!) OR diced apple or pear OR raspberries, cranberries, etc.
Topping
- ½ cup sugar (Jules note: may use as little as 1/8 cup sugar, if desired)
- 2 tsp ground cinnamon
- ¾ cup chopped walnuts (Jules note: optional)
Instructions
Preheat oven to 350° F.
Prepare measured sour milk and set aside.
Using an electric mixer, cream butter and brown sugar until light. Add egg (or substitute) and vanilla and beat once more.
In a separate bowl, whisk together gfJules Flour, salt and baking soda. Slowly stir flour mixture and sour milk mix alternately into butter/sugar mixture until well blended. Fold in cut rhubarb.
Line with parchment paper or oil one 8x11 or 9x13 inch pan. Pour cake batter into pan and smooth the top with a rubber spatula.
Combine topping ingredients in small bowl and sprinkle on top of cake batter.
Bake for 30-35 minutes, or until a toothpick or knife comes out of the cake clean and the center is no longer jiggly when moved. (Jules note: I baked in one 8x11 pan and the cake wasn't done until it had baked for 45 minutes, so keep checking every 5 minutes after 30 minutes. Insert a butter knife into the center of the cake and when it comes out clean, it's done. If the walnuts are browning too much, cover the top of the cake loosely with aluminum foil.)
Remove to cool on a wire rack before serving.
Serves 6.
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Made this tonight since our rhubarb was doing good and my wife is gluten intolerant. It turned out really good and this recipe is a keeper. I made the topping with brown sugar instead of white as I like the flavor better.
MMMMMMmmmmm that looks delish!!! I love the idea of the brown sugar topping, Pat!
~jules
This recipe was such a big hit, that I had to make it twice in one week! I used Caputo Gluten Free 1:1 flour from our Italian Centre, and substituted 1/2 c. of the brown sugar with 1/2 c. applesauce (based on a chocolate zucchini recipe I had made the week prior), and it turned out great! I also added 1 tbsp melted butter to the sugar topping, from my mom’s old rhubarb cake recipe. All delicious! Pleasantly surprised at how moist this cake was! A keeper, thanks!
So glad you loved the recipe, even with all those modifications! Thanks so much for letting me know. 🙂
~jules
Turned out lovely! I substituted Monkfruit sugar for the brown sugar and only used half as much. Nice basic recipe to try with other fruit. Thank you for sharing it.
That is wonderful to hear, Sheryl! Thanks so much for taking the time to leave your recipe notes!!! Happy baking!
~jules
Any tips for this recipe done at elevation? Also can heavy cream soured be subbed or sour cream? Looking for lactose free options.
Hi – yes absolutely you can bake this gluten free rhubarb cake at elevation! Check out my gluten free high elevation baking tips though — I’m not sure how high you are and there might be a few tweaks you’d want to make. As for lactose free options, all of my recipes are made dairy-free. I use vegan sour cream in this recipe with great results. You can see my recommendation for brands (and lactose free options) here too. Hope that works out for you!
~jules
I experienced the same as Megan below, the sugar hasn’t caramelised and is just loose on top of the cake…
waiting for my answer, please.
Why do say sprinkle the batter on top is this a repeat?
The cake looks so good. Can I use almond flour and a 9″ springform pan.
Hi Joan, check out this article on gluten free flours, and why a seemingly simple sub of almond flour for a blend like my gfJules Flour won’t work out so well.
As for the directions, you can use a 9″ springform, sure, you’ll just need to cook longer since the cake will be thicker. There was a repeated note in the instructions when the recipe card was converted for some reason; thanks for pointing that out! I fixed it, so hopefully it’s not confusing any longer! 🙂
Happy baking!
~jules
I’m confused by the topping, as the cinnamon, sugar and walnut didn’t actually mix, and I ended up with loose sugar just sitting on top of the cake. Could you add a little butter to the cinnamon/sugar/nut mix so it all sticks together?
I’ve just put this in the oven and very excited about the result. However I’m a bit confused about the lack of coffee in the recipe though it’s called a coffee cake! Is that a mistake or is it just called that cause of the look or something?!
A coffee cake is meant to be enjoyed, with coffee, as a morning or afternoon treat 🙂
Exactly!!!
Thank you for this recipe- it’s absolutely delicious and easy to make! A great way to use an excess of rhubarb.
Wonderful to hear! It is a great recipe – part cake, part coffee cake, all delish!
~jules
This recipe is a winner! Incredibly moist and delicious. I made it in a long pan and got 15 squares. The parchment paper was a great idea. I am a gfJules regular customer but this was my first experience baking with rhubarb. I’ll try again with other fruit.
So glad you loved the recipe, Margaret! I’m a huge fan of parchment for making removal of bars and cakes easier but also for clean up!
~jules
Could you make this recipe with your muffin mix?
Hi Erin, I haven’t tried that! Maybe just follow the instructions on the muffin mix and add rhubarb, then bake in a pan or as muffins. The recipe itself is pretty different from my muffin mix, but the muffin mix would be awesome with rhubarb!
~jules
Om word what craving every spring since I went gf three years s ago thanks
YAY! I’m so glad this recipe will fill a spring recipe void for you! ENJOY!
~jules
What’s the shelf life like on this? Wondering how many days it stays fresh. Thanks!
Hi Michelle, when you’re using my gfJules Flour to bake recipes like this one, it will stay soft and fresh for several days – this one never sticks around long in our house because it’s so yummy, but I’d say at least 4-5 days and if you still have any left, you can always gently warm in the microwave. Enjoy!
~jules
Would frozen rhubarb work?
Yes! I try to have rhubarb in my freezer at all times since it’s so seasonal. I dice it and put it in freezer bags — works great!
~jules
OMG! This is so good. Just made it for breakfast with the extra cranberries I had from Christmas. Baked it for just a few extra minutes in a 9 x 12 pan. Will have to make this again. ????
Wonderful to hear, Sheryl! I’m so glad you tried it and yes! Isn’t it yummy with that tart pop of cranberry?!
~jules
I have actually found several recipes that are better GF…at least w Jules flour blends they are. The appearance of the lovely crumb adds alot to the aesthetics of eating.
I hear that a lot with cookies, especially. People think their original recipe is even better when made with my gfJules Flour. How delightful that we can make our old favorite recipes again and they may even turn out MORE delicious, GF?! Bonus!!!
~jules
This looks good going to try it weekend