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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
By: Sharon Lachendro
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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.

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