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Gluten-Free Rhubarb Coffee Cake

Gluten-Free Rhubarb Coffee Cake
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Try our easy gluten-free rhubarb coffee cake recipe. Delicious, moist, and perfect for your next brunch or coffee break. A simple, must-bake treat.

Ingredients

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  • 2 cups gluten-free 1-to-1 flour blend
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 1/3 cup melted butter, slightly cooled
  • 1 teaspoon vanilla extract
  • 2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup gluten-free 1-to-1 flour blend
  • 1/2 cup brown sugar, packed
  • 1/4 cup cold butter, cubed
  • 1 teaspoon ground cinnamon

    • Instructions

  • Preheat oven to 375°F (190°C). Grease an 8×8 inch square baking pan or line it with parchment paper.
  • In a large bowl, whisk together the 2 cups gluten-free flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until just combined.
  • Pour the wet ingredients into the dry ingredients. Stir with a spatula until a smooth, thick batter forms.
  • Gently fold in the chopped rhubarb until evenly distributed. Spread the batter into the prepared pan.
  • For the topping: In a small bowl, mix the 1/2 cup flour, brown sugar, and cinnamon. Add the cold, cubed butter and work it in with a pastry cutter, fork, or fingers until the mixture resembles coarse crumbs.
  • Sprinkle the crumb topping evenly over the batter.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for at least 20 minutes before slicing.

    • Notes

    A tender, tangy gluten-free coffee cake with a crumbly streusel topping, packed with fresh spring rhubarb. This easy recipe is perfect for brunch or an afternoon treat.

    Nutrition

    Find it online: https://bestdisheasy.com/gluten-free-rhubarb-coffee-cake-recipe-baking/