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Gluten Free Strawberry Rhubarb Coffee Cake #SundaySupper

This Gluten Free Strawberry Rhubarb Coffee Cake is a sweet, slightly tart cake that makes the perfect spring dessert. Since it’s technically a coffee cake so you could even serve it for breakfast or brunch.

gluten free strawberry rhubarb coffee cake (and dairy free) from What The Fork Food Blog | whattheforkfoodblog.com

This Gluten Free Strawberry Rhubarb Cake is a Mother’s Day staple. It’s the cake that my dad has made my mom for Mother’s Day for as long as I can remember. Every year we have the same meal: steak, “the mushrooms” (my grandfather’s mushrooms cooked with tomatoes and herbs), a vegetable, potatoes, sometimes lobster, and then this delectable gluten free strawberry rhubarb coffee cake.

Gluten Free Strawberry Rhubarb Coffee Cake from What The Fork Food Blog | whattheforkfoodblog.com

Yes, technically this cake is a coffee cake, so good news for you dessert lovers – you can eat it any time of the day! We’ve always had it as dessert though. And maybe leftover for breakfast the next morning?

I still live within 10 minutes from my parents so we usually still go there for dinner on Mother’s Day. Last year I made some grilled garlic shrimp and fried almonds with thyme as appetizers. I haven’t decided what I’ll bring this year, but I know one thing for sure – this gluten free strawberry rhubarb coffee cake will be there and it will be delicious.

Gluten Free Strawberry Rhubarb Coffee Cake from What The Fork Food Blog | whattheforkfoodblog.com

The strawberry rhubarb compote is just sweet enough to mask the super tart rhubarb but not too sweet. And did I mention the crumb topping? That’s my favorite part. Looks like I’m finishing Whole30 up just in time to grab a slice of this fantastic cake. Enjoy! (I know I will be)

PS rhubarb is a vegetable so that counts towards your 5-a-day, right?

Gluten Free Strawberry Rhubarb Coffee Cake from What The Fork Food Blog | whattheforkfoodblog.com

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Gluten Free Strawberry Rhubarb Coffee Cake from What The Fork Food Blog | whattheforkfoodblog.com

Gluten Free Strawberry Rhubarb Coffee Cake from What The Fork Food Blog | whattheforkfoodblog.com

Gluten Free Strawberry Rhubarb Coffee Cake #SundaySupper

Yield: Serves 16-20
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

This Gluten Free Strawberry Rhubarb Coffee Cake is a sweet, slightly tart cake that makes the perfect spring dessert. Since it's technically a coffee cake so you could even serve it for breakfast or brunch.

Ingredients

For the Filling:

  • 1 lb strawberries, diced
  • 3 cups rhubarb, diced
  • 2 Tbsp fresh lemon juice
  • 1 C sugar
  • 1/3 C cornstarch

For the Cake:

  • 3 C gluten free flour
  • 1 tsp xanthan gum*
  • 1 C sugar (I used organic cane)
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 C palm shortening
  • 1 1/2 C unsweetened coconut milk, room temperature
  • 1 Tbsp white vinegar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract

For the crumb topping:

  • 1/4 C palm shortening, measured then melted
  • 3/4 C gluten free flour
  • 1/8 tsp xanthan gum
  • 3/4 C sugar

Instructions

  1. Preheat oven to 350 degrees and spray a 9x13 inch baking dish with non-stick spray.

To make the filling:

  1. Add the strawberries, rhubarb, and lemon juice to a medium sized saucepan, cover, and cook over medium heat for 5 minutes. Stir in the sugar and cornstarch and bring to a boil. Cook until the strawberries are soft and mashable, about 3 minutes. Remove from heat and cool while you make the cake.

To make the Cake:

  1. Add the flour, xanthan gum, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine. Add the shortening and use a fork to cut the shortening into the flour mixture until it forms coarse crumbs.
  2. In a separate medium bowl, whisk together the eggs, coconut milk, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and mix until combined.
  3. Pour half the cake batter into the prepared pan and spread it evenly over the bottom. Pour the strawberry rhubarb mixture over the cake batter and spread it evenly over the cake.
  4. Use a spoon to drop the remaining cake batter on top of the strawberry/rhubarb layer and carefully spread it out.

To Make the Crumb Topping:

  1. Add the melted palm shortening, flour, xanthan gum, and sugar to a small bowl and mix until it forms crumbs.
  2. Sprinkle the crumb topping evenly over the top of the cake.
  3. Bake at 350 degrees for 40-45 minutes or until a cake tester comes out clean.

Notes

*I used my nightshade free flour mix which contains arrowroot starch. If you use a different mix, you may need to add a bit more xanthan gum.

Recipe adapted from a recipe published in the newspaper from an unknown date.

This recipe can be made with regular all-purpose flour (just omit the xanthan gum), butter instead of palm shortening, and buttermilk instead of the coconut milk and vinegar.

Nutrition Information:

Amount Per Serving:Calories: 70Total Fat: 4gCarbohydrates: 7gProtein: 1g
Gluten Free and Dairy Free Strawberry Rhubarb Coffee Cake from What The Fork Food Blog | whattheforkfoodblog.com

More #SundaySupper Recipes:
Starters (Appetizers, Beverages, Breakfast):

Salads, Side Dishes, and Sauces:

Main Dishes:

Desserts:

Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Mary

Wednesday 19th of May 2021

Can you use a Bundt pan for this cake?

Shay

Thursday 27th of May 2021

No, a bundt pan wouldn't be big enough.

Natalie W

Thursday 4th of July 2019

Really delicious recipe, but the 70 calories per serving is WAY OFF! If cut into 16 squares it is 379 calories per square and that is with 3/4 cup less sugar total then the original recipe.

Shay

Friday 12th of July 2019

Hi Natalie, so glad you enjoyed the recipe! The calories was auto-populated when I switched recipe cards and I haven't made my way through them all to check for accuracy.

toplist ekle

Saturday 2nd of September 2017

At this time I am ready to do my breakfast, afterward having my breakfast coming again to read other news.

Donna @ Modern on Monticello

Friday 31st of March 2017

I have never tried a strawberry rhubarb combined cake but it does look yummy.

Kim~madeinaday

Tuesday 28th of March 2017

Looks delicious! Thank you for sharing on Merry Monday! Have a great week! Kim

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