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    Home » Baking

    Gluten Free Rhubarb Cake with strawberries and streusel

    May 19, 2021 by Jamie · 4 Comments

    Jump to Recipe·Print Recipe
    An up close view of the corner of a piece of gluten free rhubarb cake to show the layers and crisp topping.
    Three squares of rhubarb cake on a plate for serving.
    An overhead view of a pan of Gluten Free Rhubarb cake over an up close side view or a piece served on a plate.

    If you're not excited enough about longer days and sunshine, this gluten-free rhubarb cake with strawberries will have you even more excited for spring! In fact, it tastes just like all of the best parts of spring combined into one sweet bite --  fresh in-season strawberries, crispy rhubarb, and a toasty crumb topping. It's no wonder we look forward to this tasty paleo baking recipe every year!

    A zoomed in view of the corner of a piece of gluten free rhubarb cake to show the layers and crisp topping.
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    Take a bite and close your eyes -- where are you? For this recipe, the best answer is a bistro beside a strawberry patch. The strawberries are fragrant and the crispness of the topping match the bright spring sunlight. If a single bite can whisk you away to this magical oasis, it’s faster than making the drive! 

    We think this rhubarb cake is best enjoyed with breakfast, outside on the patio with a cup of coffee, or as a dessert for a gluten-free picnic.

    Why you’ll love this gluten-free rhubarb cake

    • Tart rhubarb paired with sweet strawberries are a match made in heaven
    • soft cake base
    • sweet and tart jam-like fruit layer
    • crispy crumb topping
    • 10 ingredients
    • gluten free, dairy free, and paleo
    • a unique and droolworthy take on the classic crumble!

    A crumb cake is the best way to eat strawberries and rhubarb together! Rhubarb softens as it bakes. And the sweet strawberries and crumb topping create the perfect balance to tart rhubarb.

    An overhead view of the gluten free rhubarb cake to show the crisp streusel topping.

    For any rhubarb newbies here, let’s start by answering all your rhubarb questions!

    What is Rhubarb?

    Rhubarb is a stalky vegetable with a similar texture to celery. It has a tart flavor and is usually baked like a fruit in cakes, pies, and crumbles.

    When is rhubarb in season?

    In the United States, rhubarb season is typically April through June. However, in the Pacific Northwest, rhubarb has peak flavor and texture all the way through July!

    When in season, the stalk is crisp and the flavor is tart.

    Do I need to peel rhubarb before cooking?

    As long as the skin is thin and rhubarb is in season, you do not need to peel rhubarb. 

    What does rhubarb taste like?

    Rhubarb is thick and juicy and has a tart taste. It is usually dipped in sugar or a sweet substance if eaten raw, or used in a sweet baked good where sugar or other fruits balance the tart flavor.

    Three squares of rhubarb cake on a plate for serving.

    Let’s make Gluten Free Rhubarb Cake

    With these instructions, you'll get the perfect Gluten-Free Rhubarb Cake on the first try! This cake needs only 10 ingredients and a few key tools.

    Ingredients

    Coconut butter, coconut sugar (or any granulated sugar), eggs, vanilla extract, full-fat coconut milk, almond flour, cassava flour (or any 1-to-1 gluten-free flour), baking soda, salt, rhubarb, strawberries, cinnamon.

    An overhead view of the 10 ingredients needed to make gluten free rhubarb cake.
    The 10 ingredients needed to make gluten-free rhubarb cake with strawberries.

    Instructions

    Preheat the oven to 350 degrees F and coat a 9 x 13 inch baking dish with a thin layer of coconut oil.

    Mix together wet ingredients in a large mixing bowl. In a medium mixing bowl, mix together dry ingredients.

    Add the dry ingredients to the wet ingredients in increments of about half a cup, stirring after each addition.

    • An overhead view of a bowl of dry ingredients mixed together with a whisk.
      Mix dry and wet ingredients separately.
    • An overhead view of a bowl of wet ingredients with the first increment of dry ingredient mixture added.
      Add dry ingredients to wet in increments.

    When fully mixed, pour the batter into the bottom of the baking dish.

    Evenly cover the batter with rhubarb and strawberries.

    • An overhead view of the batter consistency. It has a similar consistency to pancake batter.
      Final batter consistency.
    • A 9 x 13 inch baking dish with batter and topped with fresh rhubarb and strawberries.
      Add batter, top with rhubarb and strawberries.

    Mix the streusel layer with a fork.

    Evenly sprinkle the crumb over the strawberries and rhubarb.

    • An overhead view of the crumbly streusel topping in a small mixing bowl.
      Crumb topping.
    • An overhead view of the baking dish ready to bake, with the streusel crumb evenly sprinkled on top.
      Ready to bake!

    Bake for 30-40 minutes and enjoy!

    A side view of a gluten free rhubarb cake piece with a bite removed to show the soft cake and crisp topping.

    Other Gluten-Free Baking recipes you'll love:

    • Gluten-Free Strawberry Muffins with Chocolate (dairy-free)
    • Gluten-Free Blueberry Muffins with crisp cinnamon sugar
    • Gluten Free Pumpkin Muffins (paleo)
    • Best Bakery-Style Gluten Free Chocolate Muffins
    • Gluten Free Mango Muffins (paleo)
    • Gluten Free Blondies (paleo)

    Gluten-Free Rhubarb Cake Recipe

    Print
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    A zoomed in view of the corner of a piece of gluten free rhubarb cake to show the layers and crisp topping.

    Gluten Free Rhubarb Cake with strawberries and streusel


    ★★★★★

    5 from 1 reviews

    • Author: Jamie
    • Total Time: 55 mins
    • Yield: 12 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    A delicious paleo and gluten-free coffee cake with fresh strawberries and rhubarb!


    Ingredients

    Scale

    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 gluten-free 1-to-1 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 (or gluten-free 1-to-1 flour)
    • ⅔ cup coconut sugar
    • ¼ cup melted coconut butter
    • ½ teaspoon cinnamon

    Instructions

    1. 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.
    2. 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.
    3. Pour the batter into the baking pan. Evenly distribute the rhubarb slices and strawberries across the top.
    4. 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.
    5. 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 fruits. We like plums, peaches, and blackberries!
    • 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.

    • Prep Time: 15 mins
    • Cook Time: 40 mins
    • Category: Breakfast, Snack, Dessert
    • Method: Baking
    • Cuisine: Paleo Baking

    Keywords: paleo coffee cake, almond flour coffee cake

    Did you make this recipe?

    Tag @vibrantlygfree on Instagram and hashtag it #vibrantlygfree

    Enjoy baking the spring season into an edible delight!

    xo, Jamie

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    Comments

    1. Michele

      February 06, 2021 at 3:28 pm

      I love this combination. Have also made this with other fruits. So many options!

      ★★★★★

      Reply
      • Jamie

        May 29, 2021 at 7:29 pm

        I'm so glad you're enjoying this recipe Michele!

        Reply
    2. Aurora

      June 17, 2021 at 5:37 am

      Can you replace the coconut butter with a vegan buttery spread?

      Reply
      • Jamie

        June 17, 2021 at 3:38 pm

        Hey Aurora! I haven't tried it myself but I think a vegan buttery spread will work well in place of coconut butter. Let me know how it turns out!

        Reply

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