This recipe from my Mom was one of my favorites growing up. A few years ago, I finally made it Gluten-free and omg, 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-walnut crumble on top!
This is a must try during rhubarb season.
Perfect for an occasion like Easter, Mother’s Day or Father’s Day or in May 2020, a perfect 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!
This gluten-free coffee cake is one of the easiest recipes to make too!
It’s made with 12 pantry staples + the rhubarb: Butter or dairy free butter alternative, brown sugar, 1 egg, vanilla extract, gluten-free all purpose flour (we used GFJules Flour, affiliate link), salt, baking soda, sour milk (just milk + apple cider vinegar), sugar, cinnamon and chopped walnuts (used only in the crumble, omit if nut-free).
As an aside, one of the reasons with love GFJules flour so much is that it allows us to make all our favorite family recipes so easily! And this coffee cake is a perfect example!
The recipe required no adaptations other than using GFJules gluten-free flour to taste just like I remembered my mom’s rhubarb coffee cake to taste like growing up.
And, purchasing through an affiliate link generates a small percentage of the sale for me, but does not change your cost at all. So purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
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 batter will be thick.
Pour and then spread evenly into a pan lined with parchment paper so that it comes out easily depending on how you want to serve it.
The crumble is super simple: just sugar, cinnamon and chopped walnuts.
Mix is all together, then sprinkle all over the top of the coffee cake batter and bake.
Hope you love the rhubarb coffee cake as much as we do!
Scroll down for recipe and leave a comment if you try.
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 ...