Get ready to transform your baking game with this irresistible German-inspired Gluten Free Rhubarb Coffee Cake that proves dietary restrictions never mean compromising on flavor! Imagine a moist, tender cake bursting with tangy rhubarb, topped with a crumbly, cinnamon-infused streusel that will have everyone begging for seconds. Whether you're gluten-sensitive or simply a dessert enthusiast, this recipe is about to become your new weekend baking obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: German
Serves: 12 servings
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups rhubarb, chopped
- 1/2 cup brown sugar
- 1/4 cup gluten free oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper.
- In a medium bowl, whisk together gluten free all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream. Mix until just combined, being careful not to overmix.
- Fold in chopped rhubarb gently, distributing evenly throughout the batter.
- For the streusel topping, combine brown sugar, gluten free oats, and cinnamon in a small bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Pour the cake batter into the prepared baking pan, spreading evenly.
- Sprinkle the streusel topping uniformly over the cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15-20 minutes before slicing.
- Serve warm or at room temperature. Can be stored covered at room temperature for up to 3 days.
Tips
- Choose fresh, firm rhubarb for the best texture and tartness. Avoid overly soft or stringy stalks.
- Make sure your butter is truly softened, but not melted, for the perfect cake consistency.
- When mixing gluten-free flour, be extra careful not to overmix, as this can make the cake dense.
- Use an instant-read thermometer to ensure your cake is perfectly baked - it should reach about 210°F in the center.
- For an extra flavor boost, consider adding a splash of almond extract alongside the vanilla.
- Let the cake cool slightly before cutting to help it set and prevent crumbling.
- Store leftovers in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
