Gluten Free Rhubarb Coffee Cake Recipes

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GLUTEN FREE RHUBARB COFFEE CAKE



Gluten Free Rhubarb Coffee Cake image

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.

Provided by Jules Shepard

Categories     Breakfast

Time 50m

Number Of Ingredients 12

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
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.
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)

Steps:

  • 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.

OMA'S RHUBARB CAKE



Oma's Rhubarb Cake image

Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.

Provided by Alea

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

1 ¼ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
¼ cup butter, softened
¼ cup all-purpose flour
ground cinnamon, for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  • In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g

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