Rhubarb Coffee Cake

One of my favorite recipes growing up... adapted to be gluten-free

Moist, just the right amount of sweet, & YUMMY!

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!

Scroll down for recipe.

Rhubarb Coffee Cake

Recipe

5.0 from 1 reviews
Rhubarb Coffee Cake
 
This recipe from my Mom was one of my favorites growing up and now I've adapted it to be gluten-free. It's even better than I remember it!
Author:
Recipe type: Dessert, Breakfast
Cuisine: Gluten-free Vegetarian
Ingredients
Coffee Cake
  • ½ cup butter (I used Earth Balance butter alternative)
  • 1½ cup packed brown sugar
  • 1 egg
  • 1½ tsp vanilla
  • 2 cups gluten-free flour (I used GF Jules All purpose Flour)
  • ¼ 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)
  • 1½ cup rhubarb, raw & cut into 1-2 inch pieces
Topping
  • ½ cup sugar
  • 2 tsp cinnamon
  • ¾ cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees
  2. Cream butter and brown sugar.
  3. Mix in egg.
  4. Add vanilla
  5. Sift together flour, salt & baking soda (I just put it in a bowl and mix with a pastry cutter)
  6. Add flour mixture and sour mix alternately into butter/sugar/egg mixture until well blended
  7. Stir in rhubarb
  8. Pour into well-greased 9x13 inch pan (or pan lined with parchment paper)
  9. Combine topping ingredients in small bowl and sprinkle on top of cake batter.
  10. Bake at 350 degrees for 30-35 minutes, or until a knife comes out of center clean.

 

Summary
recipe image
Recipe Name
Rhubarb Coffee Cake
Author Name
Published On
Average Rating
4.51star1star1star1star1star Based on 2 Review(s)

2 thoughts on “Rhubarb Coffee Cake

  1. This recipe looks DIVINE! My grandfather used to grow rhubarb and I’d always have tons in my freezer for recipes — wish I’d had this one then! I can’t wait to make it (as soon as I get an oven again!).
    ~jules

    1. Thanks Jules! We have lots of rhubarb recipes because my Great-Grandfather used to grow tons of rhubarb and gave it all to my mom! This is my all time favorite and my mom and I actually think it’s better with GF flour, ha! You need to work on getting that oven! Let me know if you make it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: