Rhubarb Coffee Cake
Prep time
Cook time
Total time
This family recipe was one of my favorites growing up and now we make it gluten-free and It's even better than I remember it! Soft and fluffy, moist, packed with tart juicy rhubarb and topped with an amazing crumble! This super easy recipe is perfect for breakfast, snacking, brunch or dessert!
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Breakfast
Cuisine: Gluten-free Vegetarian
Serves: 15 pieces
Ingredients
Coffee Cake
- ½ cup butter (I used Earth Balance butter alternative), room temperature
- 1½ cup packed brown sugar (note, this is more than the Apple Coffee Cake because rhubarb is much tarter)
- 1 egg
- 1½ teaspoon vanilla
- 2 cups gluten-free flour (I used GF Jules All purpose Flour) (affiliate link)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk or sour milk (to make: add 1 tablespoon apple cider vinegar to a liquid measuring cup, 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 teaspoons cinnamon
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees and line a 9 x13 pan with parchment paper. (You could grease the pan but I like the parchment paper because then you can lift the entire coffee cake out and cut into perfect pieces)
- Prepare the Cinnamon Sugar Crumble by combining all ingredients in small bowl and set aside.
- Cream butter and brown sugar until well combined.
- Mix in egg.
- Add vanilla and mix to combine.
- Combine flour, salt & baking soda in a medium bowl and mix with a pastry cutter, whisk or fork.
- Add flour mixture and sour milk alternately into butter/sugar/egg mixture until well blended
- Stir in rhubarb.
- Pour into prepared pan and spread evenly.
- Sprinkle crumble topping on top of cake batter.
- Bake at 350 degrees for 30-40 minutes or until a knife comes out of center clean. I like to bake uncovered for 30 minutes, then cover with foil and bake an additional 5-10 minutes so that it is well cooked in the center but topping doesn't over brown.
Summary
Recipe Name
Rhubarb Coffee Cake
Author Name
Healthy Gluten-free Family
Published On
Average Rating
Based on 6 Review(s)
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
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.
Where’s the coffee or do you serve it with coffee? LOL
haha I’ll eat this with or without coffee any day!
My favorite way to use rhubarb. We cut the sugar a little and used half the topping. It was still amazing!!!! Thank you.
Yesss! I love it too! Thank you!
So GOOD! I made it vegan style and it turned out perfect. 15/10 recommend this recipe and all others posted. Super satisfied with all the recipes I’ve tried from her. ❤️
Thank you SO much! Happy you loved it! Curious, what did you use as the vegan egg substitute?
This was delicious! I got rhubarb in my farm share and usually put it in banana bread but didn’t have any bananas or premade mix on hand so was looking for other options. I don’t usually have luck when I make gluten free cakes /baked good from scratch as far as getting the exact texture and moisture level I want. This is hands down was the best gluten free cake I have made from scratch as far as texture and moistness. I used the King Arthur gluten free measure for measure flour and almond milk was very pleased with the results.
Yay! So happy you love it! Every time I make it, I am so pleased with the texture and moisture level too! Tastes just like I remember growing up!Thank you!!
I love rhubarb desserts and this was absolutely delicious! The cake was fluffy, moist, and perfectly sweetened – but you could still taste the rhubarb (which is the point, right?!) I used my favourite go-to blend of gf flour, coconut sugar (that’s all I had), and also added 1 tsp of cinnamon to the batter (I love it!) Definitely will make this again (and again)! Thanks so much!
Yay! So happy you loved it too! Thank you!!
I had something terrible happen. I found out I have arsenic poisoning…from rice. I can no longer eat any gluten free flour blend that has any rice in it at all. G.F.Jules flour, which I love, is totally off the table for me. Now I have to be gluten free but also rice free! I have to either reformulate many of my recipes or toss them, even my favorites. Not sure why I’m telling you this, but maybe someone has suggestions. Thank you.