This Gluten Free Rhubarb Cake Recipe makes a healthy, flavourful rhubarb coffee cake.
You can also substitute raspberries, blueberries, or other suitable fruit in the place of the rhubarb.
Even those who do not require a diet that is free of gluten, will no doubt be asking for seconds:)
Note - If desired, you can make one half of this recipe and bake it in a
8" x 8" square baking pan instead of a 9" x 13" bake pan.
You can use fresh or frozen rhubarb for this recipe.
If you are using frozen rhubarb, thaw it in a sieve placed over a bowl, and discard the excess liquid. (Or add it to a fruit punch!)
1/2 cup margarine
1 1/2 cups granulated white sugar
1 tsp. vanilla extract
2 cups gluten-free flour mix
1 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
1 cup milk
2 cups chopped rhubarb (1/2" to 1" pieces)
FOR THE TOPPING
1/2 cup brown sugar, packed
1/2 tsp. ground cinnamon
In a bowl, mix the margarine and the sugar with an electric hand mixer.
Continuing to beat, add the egg and the vanilla extract.
Add the flour, xanthan gum, salt and baking soda.
Gradually mix in the milk.
Using a wooden spoon or a spatula, fold the chopped rhubarb into the batter.
Transfer batter to a greased, 9" x 13" pan.
Mix the brown sugar and the cinnamon together, and sprinkle over top of the cake batter.
Bake at 350° F for 35 - 40 minutes.
~ This recipe has been adapted from a recipe from www.celica.com
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