Sorry, but I was away camping… Sometimes you just need a little a bit of time to recharge! Being out in the beautiful outdoors really helps with that!
We are now in the middle of Rhubarb season!!!
Love it or hate it! People have some very strong opinions about rhubarb! I have never met anyone who was in the middle. Personally, I love rhubarb!!
The rhubarb in my garden is growing so well!I love putting strawberries and rhubarb together in dishes such as Strawberry Rhubarb Pancakes and Strawberry Rhubarb Crisp. This time I was looking to make a recipe just with the rhubarb. Not that you couldn’t cut the rhubarb in half and use half strawberries. I am sure that would be delicious!
This cake is a combination of tangy on the bottom from the rhubarb and sweet from the topping. Delicious for any gathering!
Rhubarb Coffee Cake (Vegan Option/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free)
For cake:
1 1/2 c. gluten free flour mix
1/2 c. sorghum flour (or 1/2 c. more gf flour mix)
3/4 palm sugar (or desired granular sugar)
1 tsp. xantham gum
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/3 coconut oil
1 Tbsp. lemon juice
1 c. milk alternative ( I used coconut milk)
1/3 c. coconut oil
2 eggs (or 2 gel eggs 2 Tbsp. ground chia and 6 Tbsp. water mixed)
4 c. chopped rhubarb (if using frozen do not thaw)
For Topping:
1 c. brown rice flour (or gluten free flour mix)
1 c. palm sugar
1 tsp. ground cinnamon
1/2 c. coconut oil
Preheat oven to 350 degrees.
To make cake, whisk together flours, xanthan gum, baking powder, baking soda, cinnamon and palm sugar in a medium size bowl . Set aside.
In a large bowl beat together milk alternative, coconut oil, eggs and lemon juice. Mix in dry ingredients. Beat on medium for one minute. Fold in rhubarb.
Put batter into greased 9″X13″ pan and smooth out. For topping mix together rice flour, palm sugar and coconut oil. Cover the cake batter with topping. Press it down slightly.
Bake cake for 40-45 minutes or until toothpick comes out clean. Serve warm or cold. Top with whipped coconut cream if desired. Freezes great!
Shared On: Savoring Saturdays, Free From Fridays, Fat Tuesday, Allergy Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays
I never think I like rhubarb and would never think to cook with it, but then always like things containing it! Hope you had fun camping. Thanks for linking with #freefromfridays
Thanks Emma! Yes we did have a nice time camping. This cake is great wonderful combination of sweet on the top and tangy on the bottom. Hope you like it!
I love rhubarb recipes. 😉 Thanks so much for sharing this with us at Savoring Saturdays, Sandi! We’re taking this weekend off for the holiday – hope you’ll be back with us next weekend! 🙂 Happy 4th!
Thanks Raia! Enjoy your holiday!
Mmmm rhubarb cake… so good!! I love rhubarb season! I wish it was longer. Sadly, I think it may already be over here and I’m late catching up on my blogs (also vacation related – hope you had fun camping!). I can always use frozen!
Haha, I seem to be trying to keep up with mine as well. So much going on in the summer! Yes frozen rhubarb works great as well!