Strawberry rhubarb coffee cake? Don't mind if I do! A perfect breakfast or afternoon snack, this gluten free, dairy free, and paleo cake won't disappoint. We used almond and cassava flours for a hearty breakfast pastry but listed alterations to lighten it up for a picnic or evening dessert.
Here's why you'll love this Strawberry Rhubarb Coffee Cake:
- It can easily be altered to fit many different dietary needs (suggestions in the 'notes' section)
- Enjoy a soft cake with a crispy crumb topping - yum yum!
- The perfect ratio of rhubarb to strawberry for a sweet but tangy jam-like layer beneath the streusel
- It is a unique and droolworthy take on a classic crumble
This cake is perfect for spring and summer, or anytime you defrost frozen rhubarb for a taste of sunshine!
Tip: Slice extra rhubarb and freeze it for later. You'll never notice the difference between frozen and fresh in this coffee cake.
We make this snack for 4th of July picnics and it never lasts beyond the first hour!
Strawberry Rhubarb Coffee Cake Recipe:
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Strawberry Rhubarb Coffee Cake
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 12 1x
- Diet: Gluten Free
Description
A delicious paleo and gluten-free coffee cake with fresh strawberries and rhubarb!
Ingredients
Wet ingredients:
- ½ cup coconut butter, melted but not hot
- ¾ cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup full fat coconut milk
Dry Ingredients:
- 1 cup almond flour
- 1 cup cassava flour (or other 1 to 1 GF flour)
- 1 tsp baking soda
- ½ tsp salt
Strawberry and rhubarb:
- 2 ½ cups thinly sliced fresh rhubarb
- 1 cup fresh strawberries, chopped coarsely
Streusel topping:
- ⅔ cup cassava flour
- ⅔ cup coconut sugar
- 4 tablespoons melted coconut butter
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 deg F and grease a 9 x 13” glass baking dish with coconut oil.
- Add wet ingredients to a large mixing bowl. Mix thoroughly with a whisk.
- In a separate bowl, add dry ingredients and mix well. Add the dry ingredient mixture to the bowl of wet ingredients in ½ cup increments, mixing as you go.
- Pour the batter into the baking pan. Evenly distribute the rhubarb slices and strawberries across the top.
- In a clean mixing bowl, add all ingredients for streusel topping and mix well with a fork. Sprinkle the topping evenly over the strawberries and rhubarb.
- Bake for 35-40 minutes or until the topping is lightly crisp and a toothpick inserted into the center comes out clean. Allow to cool and enjoy!
Notes
Variations:
- Coconut sugar can be replaced with any granulated sugar.
- Cassava flour can be replaced with gluten-free 1-to-1 flour in equal amount.
- Replace the strawberry and rhubarb layer with other berries or leave them out altogether.
- Coconut milk can be replaced with ½ cup milk and ½ cup yogurt or sour cream.
Storage: Store this coffee cake in an airtight container in the refrigerator for up to 5 days. Or cut into individual servings and freeze in an airtight container for up to 6 months.
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Paleo Baking
Keywords: gluten free coffee cake, strawberry rhubarb desserts, spring desserts, rhubarb recipes
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With love and gratitude,
❤︎ Jamie
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Michele
I love this combination. Have also made this with other fruits. So many options!
★★★★★