Gluten Free Rhubarb Coffee Cake
Try this Gluten Free Rhubarb Coffee Cake recipe, or contribute your own.
Try this Gluten Free Rhubarb Coffee Cake recipe, or contribute your own.
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cup packed brown sugar
- 1/2 cup butter (i used earth balanceâ® vegan butter altern
- 1 egg (jules note: or substitute of choice)
- 2 cups gluten-free flour (i used gfjulesâ„¢ all purpose fl
- 1 cup sour milk (1 tbsp apple cider vinegar, then add e
- 1 1/2 cup rhubarb, raw & cut into 1-2 inch pieces (jule
- â½ cup sugar (jules note: may use as little as 1/8 if desired)
- â¾ cup chopped walnuts (jules note: optional)
- Carbohydrate 54.8052719444444 g
- Cholesterol 81.3416666666667 mg
- Fat 30.6980838888889 g
- Fiber 0.460936097886827 g
- Protein 0.4230975 g
- Saturated Fat 19.4373488888889 g
- Serving Size 1 1 Serving (95g)
- Sodium 233.502388888889 mg
- Sugar 54.3443358465576 g
- Trans Fat 2.1535938888889 g
- Calories 485 calories
Step-by-step
- Preheat oven to 350° F.
- Prepare measured sour milk and set aside.
- Using an electric mixer, cream butter and brown sugar until light. Add egg (or substitute) and vanilla and beat once more.
- In a separate bowl, whisk together gfJules Flour, salt and baking soda. Slowly stir flour mixture and sour milk mix alternately into butter/sugar mixture until well blended. Fold in cut rhubarb.
- Line with parchment paper or oil one 8x11 or 9x13 inch pan. Pour cake batter into pan and smooth the top with a rubber spatula.
- Combine topping ingredients in small bowl and sprinkle on top of cake batter.
- Spread the batter in lined pan; sprinkle with topping; bake until knife inserted in the center comes out clean.
- Bake for 30-35 minutes, or until a toothpick or knife comes out of the cake clean and the center is no longer jiggly when moved. (Jules note: I baked in one 8x11 pan and the cake wasn't done until it had baked for 45 minutes, so keep checking every 5 minutes after 30 minutes. Insert a butter knife into the center of the cake and when it comes out clean, it's done. If the walnuts are browning too much, cover the top of the cake loosely with aluminum foil.)
- Remove to cool on a wire rack before serving.
- Serves 6.
My Gluten-Free Rhubarb Coffee Cake Adventure
As a busy professional, finding time to bake is a luxury, but when I do, it's a pure escape. This gluten-free rhubarb coffee cake recipe became my latest obsession. I’ve always loved the tangy sweetness of rhubarb, and the idea of incorporating it into a comforting coffee cake seemed irresistible. The original recipe called for regular flour, but since I’m trying to eat a bit healthier and more mindful of my dietary choices (plus, I had some gluten-free flour on hand!), I decided to adapt it. Let me tell you, the result was pure deliciousness, even better than I expected! The cake's texture was wonderfully moist, the rhubarb provided the perfect tart counterpoint to the sweetness of the brown sugar, and the addition of walnuts added a lovely crunchy texture.
The baking process itself was surprisingly straightforward. Creaming the butter and sugar was easy enough, and incorporating the gluten-free flour was seamless. The biggest lesson I learned? Don't be afraid to check for doneness frequently, especially if you’re using a different pan size than the original recipe. My cake took a good 45 minutes to bake, longer than the recipe initially suggested, emphasizing the importance of using the toothpick test to make sure the inside is fully cooked. That extra time was completely worth the perfect result! The aroma wafting from my oven was simply heavenly, a true testament to the magic of baking.
Why this recipe works so well for my lifestyle:
- Speed and Efficiency: The recipe is reasonably quick to put together. I usually prep the ingredients while my oven is preheating, which helps maximize my time. This is crucial in my busy schedule.
- Flexibility and Adaptability: The recipe allows for substitutions and alterations based on individual preferences. For example, using vegan butter instead of dairy butter. This is great for adapting to different diets and needs.
- Delicious Results: The best part, of course, is the amazing taste and the overall satisfaction of making something so delicious and beautiful. It's the perfect treat to share with friends and family (or to simply indulge in myself!).
- Gluten-Free Option: It’s very important for me to adapt this recipe, considering I have several friends and family members with dietary restrictions. This modification makes the cake more inclusive, ensuring everyone can enjoy this delicious treat!
This gluten-free rhubarb coffee cake isn’t just a recipe; it’s a small act of self-care, a moment of quiet amidst the chaos of daily life. The simple act of baking, the comforting aroma, and the ultimate reward of a moist, delicious cake—it's a process that nourishes both my body and my soul. And, of course, it’s a beautiful thing to share with those I care about. Try it out, and I'm sure you'll love it as much as I do.
Tips and Tricks for Baking Success:
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Use fresh rhubarb: The flavor of fresh rhubarb is far superior to frozen.
- Adjust sweetness to your liking: You can adjust the amount of sugar in both the cake and the topping to suit your taste preferences.
- Get creative with toppings: Feel free to experiment with other toppings, such as chopped pecans, streusel topping, or even a dusting of powdered sugar.
- Store properly: Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Baking this cake has been more than just a culinary experience; it's a reminder to slow down, appreciate the simple things, and find joy in the little moments. It’s a piece of home, a taste of comfort, and a delicious treat that brightens even the busiest of days. So go ahead, treat yourself—you deserve it!
