Bake it
Gluten-Free Rhubarb Coffee Cake
You can’t go wrong with a classic rhubarb cake. It’s the perfect excuse for family and friends to gather around the table to share stories and enjoy each other’s company.
Updated
Ingredients
Cake
- 1 cup brown sugar (250 mL)
- 1/2 cup canola oil (125 mL)
- 3 large eggs, room temperature
- 2 tsp vanilla extract (10 mL)
- 1 1/4 cup brown rice flour (310 mL)
- 1/2 cup sorghum flour (125 mL)
- 1/2 cup potato starch (125 mL)
- 1/4 cup tapioca starch (60 mL)
- 2 tsp baking powder (10 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp xanthan gum (5 mL)
- 1/2 tsp salt (2 mL)
- 1 cup sour cream (250 mL)
- 2 cup chopped rhubarb (500 mL)
Directions
- Preheat your oven to 350°F (175°C). Lightly spray the tube pan or Bundt pan with canola oil cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, canola oil, eggs, and vanilla extract until lighter in colour (2-3 minutes).
- In a large bowl, whisk together the brown rice flour, sorghum flour, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, and salt.
- With the mixer running on low speed, add half of the dry ingredients to the wet ingredients.
- Add the sour cream and run the mixer until nearly blended.
- Scrape down the bowl before adding the remaining dry ingredients.
- Use a rubber spatula to fold the rhubarb into the batter.
- Spread the batter into the prepared pan.
- Bake in preheated oven for 65-70 minutes, or until a toothpick inserted into the middle of a cake comes out clean.
- Allow to cool in pan for 30 minutes before removing to a cooling rack. Cool completely before covering with plastic wrap.
Nutritional Analysis
| Calories | 380 |
|---|---|
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Cholesterol | 60 mg |
| Sodium | 320 mg |
| Carbohydrates | 53 g |
| Fiber | 2 g |
| Sugar | 23 g |
| Protein | 4 g |
| Potassium | 187 mg |
