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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

Gluten Free Strawberry Rhubarb Coffee Cake

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?

Similar recipes to try

Gluten Free Berry Rhubarb Crisp

Gluten Free Sour Cream Coffee Cake

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 and Dairy 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

4.54 from 28 ratings
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.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Print Rate Pin

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:

Instructions

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

To make the filling:

  • 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:

  • 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.
  • 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.
  • 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.
  • 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:

  • Add the melted palm shortening, flour, xanthan gum, and sugar to a small bowl and mix until it forms crumbs.
  • Sprinkle the crumb topping evenly over the top of the cake.
  • 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

Calories: 70kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

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

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Sincerely,
Shay

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Recipe Rating




  1. Esmé Slabbert says:

    You have my full attention with GF
    Thank you from your Vroom Vroom Team for sharing your links with us at SSPS. Please check back on Monday to see if your content has been featured.

  2. Mary says:

    Can you use a Bundt pan for this cake?

  3. Natalie W says:

    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 says:

      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.

  4. toplist ekle says:

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

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

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

  7. That strawberry/rhubarb center looks so insanely delicious!

  8. Gorgeous and perfect for a springtime celebration! Love the crumbles on top and the beautiful crimson color!

  9. Megan says:

    That crumb topping looks amazing. I can’t wait for strawberry prices to go down so I can make this!

  10. Strawberry and rhubarb are so good together, and this looks like an amazing coffee cake!

  11. Lynne Webb says:

    Rhubarb is one of my favorite spring treats and this coffee cake looks like a great way to use it.

  12. If I can find some rhubarb before Mother’s Day I am so making this for my mother-in-law! It looks fantastic!

  13. Eileen says:

    This looks delicious. I adore rhubarb and would definitely eat this for breakfast.

  14. Yum! Strawberry rhubarb is my favorite spring flavor combo and you can’t go wrong with coffee cake.

  15. Amanda says:

    Yum! I love the look of that crumble on top. It looks delicious.

  16. I am swooning over this coffee cake. I love strawberry and would never have thought of putting them in a coffee cake.

    Best,
    Chrystal

  17. The crumb topping on this cake looks incredible! I wish I had a slice right now!

  18. That gooey filling looks amazing!

  19. This is amazing Sharon!! That strawberry filling oozing out of the cake … so gorgeous! I am putting this on my list of things to make soon. 🙂

  20. Well I love coffee cake, strawberries, and rhubarb….WIN!

  21. Catherine says:

    Dear Sharon, your coffee cake looks fabulous!! What a gorgeous Springtime dessert.. I could never resist strawberries and rhubarb. Pinning for later! xo, Catherine

  22. It’s so great that you are still close with your parents. I would devour this cake – it looks absolutely amazing!