One of my favorite treats growing up... tastes even better gluten-free! The most amazing texture - moist, soft & fluffy, packed with tart juicy rhubarn and topped with the yummiest cinnamon sugar crumble!
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This recipe from my Mom was one of my favorites growing up. A few years ago, I finally made it Gluten-free and oh my goodness, SO GOOD!
I hadn’t had it in years and it is every bit as good as I remember… maybe even better.
Perfect texture — moist,light and fluffy, perfect amount of sweetness, juicy tangy rhubarb and the best cinnamon-sugar crumble on top!
This is a must try during rhubarb season!
Perfect for an occasion like Easter (when it’s late in the calendar!), Mother’s Day or Father’s Day or just an anytime treat!
Have you tried rhubarb before?
Rhubarb is a plant that grows like celery and it’s actually a vegetable even though it is usually prepared as a dessert. It is very tart so it is usually paired with sugar so that it is still tangy but balanced out a bit.
My Great Grandfather used to grow it and it literally grew like weeds so he was giving huge amounts of it to my mom who would in turn make rhubarb everything!
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Back to the gluten-free Rhubarb Coffee Cake…
The prep time is really minimal.
The cake itself is made with 9 ingredients, is nut-free and takes no more than 10 minutes to mix it all together.
The first thing you need to do is make your “buttermilk” (you could always purchase buttermilk and skip this step)
Add the apple cider vinegar to a liquid measuring cup, then add your milk of choice and let sit for 10 minutes while it curdles. Super simple!
Next I like to make the crumble and set it aside.
For the crumble, all you need is:
and chopped walnuts
Allergy friends: nuts are used only in the crumble, if allergic to walnuts, you could substitute pecans or if nut-free maybe oats or just use cinnamon sugar… lots of choices!
Then mix together the batter…
Start by creaming the butter and sugar. Then add in egg and vanilla.
Meanwhile mix together your dry ingredients… this both combines them and makes the flour finer which helps give the coffee cake great texture.
Then alternately mix in the buttermilk and flour mix.
The batter will be thick.
Stir in the Rhubarb.
Pro tip: If using a mixer, just mix for a quick second so as to not break the rhubarb. I will often just mix by hand.
Pour and then spread evenly into a pan.
We like to place parchment paper in the pan so that it comes out easily when you serve it.
Then sprinkle the cinnamon sugar crumble all over the top, and bake!
Pro tip: Be sure to read the directions on baking… I like to cover loosely with foil the last 10 minutes so that crumble doesn’t over cook.
Let sit in the pan and continue to set and cool.
Then if you used parchment paper, remove from pan and let cool on a baking rack. If you skip this step if will be fine.
Who wants a piece?
Just look at this texture!
And look at the rhubarb!
Hope you love the rhubarb coffee cake as much as we do!
Scroll down for recipe and leave a comment if you try.
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
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 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
½ cup sugar
2 teaspoons cinnamon
¾ cup chopped walnuts
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...