In my family, we have several recipes that have been used year after year for as long as I can remember. And this happens to be one of them. The summer just would not be complete without at least one Rhubarb Streusel Coffee Cake. A delicious cake that can be eaten just as easily for breakfast as it can for dessert, this baked good is a five-star in our household. And even though the recipe has been adapted to be gluten-free, the end product tastes just as amazing as the original. If not better. It definitely receives my family’s enthusiastic stamp of approval.
Sweet and tart combine in truly amazing ways in this wonderful baked good. The cake has a delicious vanilla flavor that is sweet but not overly so because of the use of sour cream. Sour cream also contributes a certain moistness to the cake’s crumb, making it silky-soft and not at all dry like many coffee cakes out there. Then within this delicious buttery cake lies the wonderfully tart accent of rhubarb. This ribbon of tartness is a perfect contrast to the sweet vanilla. Texturally, the rhubarb also helps to soften the cake around it, giving the cake an almost cheesecake-like quality in the center, an aspect that increases the next day (as long as you can keep the cake around for that long!). Finally, a brown sugar streusel adorning the top of the cake finishes this treat off on a sweet cinnamon note.
Being both sweet and tart, this baked good can have many uses. Because it is not decadent, this cake is particularly delicious as a mid-afternoon snack or breakfast item alongside a hot cup of coffee or tea. It easily satisfies any sweet craving without adding any guilt. But even if you desire to eat it as a dessert, this cake will work beautifully with its delectably sweet crumb topping finished off with some vanilla whipped cream. Any way you choose, this recipe will certainly be a winner for all those who love rhubarb, gluten-free and non-gluten-free alike.
Rhubarb Streusel Coffee Cake
Adapted from Gluten-Free Baking Classics by Annalise Roberts
2 cups GF Flour Mix*
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2 eggs, room temperature
1 cup sugar
2 teaspoons vanilla extract
1 cup sour cream, room temperature
1/3 cup canola oil
2 cups chopped fresh rhubarb
1/2 cup brown sugar
2 teaspoons cinnamon
3 tablespoons butter, melted
1/2 cup old fashioned oats (gluten-free)
Preheat oven to 350 F and position rack in center of oven. Grease a 9-inch tube pan with removable bottom and set aside.
Whisk GF flour, baking powder, baking soda, xanthan gum, and salt together in a small bowl. Ser aside.
Beat eggs in large bowl of electric mixer until well-blended. Add sugar, 1 tablespoon at a time, and beat until creamy-colored and light. Add vanilla, flour mixture, sour cream, and oil, and beat at medium-low speed for 30 seconds.
Evenly spread 1/2 of batter into prepared pan. Top with chopped rhubarb. Evenly spread remaining batter over the top (There is not much batter, so do not be afraid to spread what will appear to be two very thin layers of batter with rhubarb in between. The batter will rise and give you a cake several inches high).
Combine the ingredients for the topping and sprinkle over the top of the cake.
Place cake in center of oven and bake for about 45 minutes, or until toothpick inserted in center of cake comes out clean. Watch cake carefully in the last few minutes of baking to make sure the streusel topping does not burn.
Remove cake from oven and let cool in pan for 20 minutes. Remove sides of pan and cool completely on a rack. To remove cake from bottom, use two pancake turners to lift the cake onto a cake plate.
*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch