Gluten Free Rhubarb Coffee Cake
A delightful treat combining tangy rhubarb with a moist, tender crumb, perfect for breakfast or a sweet snack.
Ingredients
Main Ingredients
- 1/2 cup butter, preferably vegan Earth Balance® vegan butter alternative works well.
- 1 1/2 cup packed brown sugar
- 1 each egg or egg substitute of choice
- 1 1/2 tsp pure vanilla extract
- 2 cups gfJules Gluten Free All Purpose Flour or gfJules Gluten Free Multigrain Biscuit & Breakfast Baking Flour Use appropriate weight if measuring by grams: 270 grams or 280 grams.
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup sour milk Substitute: Add 1 tbsp vinegar or lemon juice to 1 cup regular milk.
- 1 1/2 cup rhubarb, diced Fresh, bright green stalks are best.
- 1/2 cup sugar Optional: Use as little as 1/8 cup sugar if desired.
- 2 tsp ground cinnamon
- 3/4 cup chopped walnuts Optional ingredient.
Topping Ingredients
- 1/2 cup sugar
- 2 tsp ground cinnamon
- 3/4 cup chopped walnuts Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare the measured sour milk and set aside.
- Using an electric mixer, beat the butter and brown sugar together until light and fluffy.
- Add the egg (or substitute) and vanilla extract into the mixture, then beat until well combined.
- In a separate bowl, whisk together the gluten-free flour, salt, and baking soda.
- Gradually add the flour mixture and sour milk to the butter-sugar mixture, alternating between the two, until well blended.
- Fold in the diced rhubarb gently to avoid breaking it down too much.
- Line an 8×11 or 9×13 inch pan with parchment paper or lightly oil it. Pour the cake batter into the prepared pan and use a rubber spatula to smooth the top.
Topping and Baking
- In a small bowl, combine the topping ingredients (sugar, cinnamon, walnuts) and sprinkle evenly over the cake batter.
- Bake in the preheated oven for 30-35 minutes, checking occasionally as the baking time may extend up to 45 minutes depending on the pan used.
- The cake is done when a toothpick inserted into the center comes out clean.
Cooling and Serving
- If walnuts brown too quickly, cover the top loosely with aluminum foil during baking.
- Once baked, remove the cake from the oven and let it cool on a wire rack before slicing and serving.
Notes
Best served warm with powdered sugar on top. Pairs well with coffee or tea. Can be enjoyed with whipped cream or vanilla ice cream.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 34gProtein: 3gFat: 16gSaturated Fat: 8gSodium: 230mgFiber: 1gSugar: 15g