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.
Print
Pin
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.
- 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.
Video
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.