This gluten-free Rhubarb Coffee Cake was perfect. In fact, it was perfect to sit and have coffee with a dear friend on the deck, soaking up some rays (the day it was warm in Manitoba) and catching up with each other, and eating this cake. Absolutely perfect. 
Gluten-free Rhubarb Coffee Cake
Author: Jeanine Friesen
Ingredients
Coffee Cake
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups Featherlight Flour Mix (See Note)
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup milk
- 2 cups chopped rhubarb
Topping:
- 1/2 cup brown sugar
- 2 tablespoons Featherlight Flour Mix (See Note)
- 2 teaspoons ground cinnamon
- 1 tablespoon melted butter
- 1/2 cup chopped nuts (I did almonds)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Mix margarine and sugar together; beat in egg and vanilla.
- Mix in dry ingredients followed by milk,j then finely chopped rhubarb.
- Combine topping ingredients & set aside.
- I used an angel food cake pan for this cake, you can simply use a 9×13-inch pan. If using a greased 9×13-inch pan, pour batter in pan and top with topping. If using an angel food cake pan, spread 1/2 the batter in the bottom of a greased pan, sprinkle some topping on the batter (about 1/3 of the topping), then top with remaining batter, smooth the top, and sprinkle with remaining topping mixture.
- For a 9×13-inch pan, bake in preheated oven for 35-40 minutes. I found that with the angel food cake pan, it was about 55-60 minutes. When a toothpick is inserted, it should come out clean.
- For the angel food cake pan, let cool in the pan, then cut around the outside & inside, and invert on a plate. Then invert onto another plate, so that the topping is still at the top of your cake.
- When I removed the cake from the oven, it DID fall quite a bit, don’t be discouraged, it still looks & tastes great!
Notes
Bette Hagman’s Featherlight Flour mix is as follows: 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch and 3 tablespoons potato flour.
Yummy..love this recipe Jeanine.
Did you have enough rhubarb to put in the freezer for winter?
I chuckled when I read about that one warm day in MB!
Thanks, I have a lot of rhubarb in my fridge waiting to be made into something delicious.
Thanks, Betty! Yes, I did get some rhubarb for the freezer.
And the one warm day…you remember that day, don't you? It was a Monday, I think… 
We had frost this last Friday to Saturday. Lost over 30 tomato plants that I started from seed. Ick!
Katy, put on a pot of coffee and enjoy!
A friend to enjoy a great treat makes it even nicer, right? That looks very good.
Bummer on the tomato plants. I've been there before.
Aww sorry about those tomato plants Jeanine..I covered all my plants but then I didn't have many to cover. I was glad I had because we had frost here that night as well. Let's hope it warms up soon.
Thanks, Katy & Betty. Thank goodness I have a quick thinking Mom.
She went to the greenhouse for 9:00 and picked up another 2 1/2 dozen plants. If this crazy cold weather ever quits, we have another chance at having tomatoes this year yet. 
Lovely cake! Hopefully I can score some rhubarb at our farmer's market tomorrow!
That rhubarb coffeecake looks so good! You can really see the bright green rhubarb in there!
That looks divine, Jeanine! I just posted a Rustic Rhubarb Tart recipe. It's not GF, but maybe you could work your magic…
And — oh my — I just can't believe you guys are still dealing with the deep freeze! Yikes! I sure hope summer finds you SOON!!!
(((HUGS)))
Jenn, good luck at the farmers market! I've got more rhubarb recipes coming, so check back!
Thanks, Kevin! I was hoping for some red rhubarb, I think it looks better, but I won't complain. It was free, and it was plentiful.
Colleen, your rustic tart looks fabulous! I may have to give that a try.
And they are 'saying' it is supposed to warm up this weekend, but I have my doubts. I'll believe it when I don't have to turn the heat on in the mornings. lol
How lovely this is! The texture is right on, I'm getting my fork now
. I like this rhubarb theme you have going on, it's an ingredient I don't see enough of in my kitchen.
Sophie, I'd share with you, but it's all gone.
I got a LOT of rhubarb this year, and wanted to take advantage of it. I even got a small piece of plant, so hopefully next year (or in a few) I can start harvesting my own rhubarb instead of stalking other's gardens. 
WOW Sounds and looks delicous! Thanks for the recipe! Great site!