Gluten Free Rhubarb Coffee Cake

Ingredients

The British version of coffee cake was originally flavoured with coffee but that's history. I was eating my moms' coffee cake long before I ever tasted coffee and that sugary-cinnamon topping is the only essential element of coffee cake (IMHO).

• EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour & millet flour) - I call this my everyday blend. I make it myself and use it in most of my baking. I encourage you to find a blend that works like that for you.

• Rhubarb (fresh or frozen) - Preferably from someone's garden or freezer.

• Brown sugar, walnuts & cinnamon - Mandatory for the streusel topping.

• Baking soda - Some gluten free recipes might do better with two leaveners (baking soda & baking powder). That's why you need a system to bake, learn and save recipes.

• Xanthan gum - This is the glue that adds structure to gluten free baking. It seems expensive but is used in tiny amounts so just buy it. If you can't tolerate binders or want to bake without them you will want to learn about the options for substitutions.

• Plain yogurt - I use 6% Greek yogurt

• Cooking oil - As I try to move away from seed oils I now cook everyday recipes like muffins with olive oil.

• Orange zest - An optional ingredient that adds a bright citrus taste to the recipe.

See recipe card for complete ingredient list and exact amounts.

Substitutions

Rhubarb - Substitute rhubarb with chopped or grated apple or pear.

Greek Yogurt - I've certainly made this with any plain yogurt or sour cream that I have in my fridge.

EGFG Gluten Free Flour Blend - This blend is what I call my 'everyday blend.' It doesn't work in all recipes so I avoid the terms all-purpose or 1-for-1. However, many of those blends will work in my everyday recipes like pancakes and muffins. It's your job to try different blends and notice what you like and don't like. Work toward finding a blend that meets the dietary needs of everyone you bake for then keep baking!

Xanthan gum - Learn more about binders in this post, How To Use Binders in gluten free baking. Alternatives include guar gum and psyllium husk. Other ingredients that increase binding power include chia, flax and egg, whole or just the yolk. They will change the texture so it takes time to perfect recipes but it's possible.

Variations

Modern coffee cake is typically a single-layer cake flavoured with cinnamon and possibly fruit. Gluten free cooks just want a coffee cake recipe that works, and then you can try every variation you see or hear about.

Streusel Flavouring - Use orange zest, lemon zest or none at all. Try different nuts to suit your taste.

Flour in Streusel Topping - This is an easy place to try different gluten free flours or blends. Notice the slight difference it makes and as you learn, then do more of what works.

Rhubarb Streusel Loaf - Like my gluten free banana muffins, many muffin recipes can be made into a loaf. Put all the streusel on top or swirl it in with a knife. Adjust the baking time accordingly.

Coffee - Yes, flavour your coffee cake with coffee if you like. I prefer mine on the side.

Get The Tools

Many people struggle with baking, gluten free or not. Every oven is different and even standard baking pans vary a bit in size and quality. You don't need the most expensive option, but baking pans will last decades so choose wisely and treat them well.

Always buy your baking pans in pairs, you'll never regret it!

• 8-inch square carbon steel baking pan
• 8-inch square silicone baking pan
• 9-inch square stoneware baking dish

Related Recipes

When rhubarb is in season have your list of recipes ready and try and experiment with the variations you've been hearing about.