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.
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.
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.
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?
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*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.
For the Filling:
For the Cake:
For the crumb topping:
To make the filling:
To make the Cake:
To Make the Crumb Topping:
Amount Per Serving:Calories: 70 Total Fat: 4g Carbohydrates: 7g Protein: 1g
*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.
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