This gluten-free strawberry rhubarb coffee cake tastes just like all of the best parts of summer combined into one sweet bite with fresh in-season strawberries, tart rhubarb, and a toasty crumb topping. It uses a base of almond flour and coconut oil for structure and to keep it dairy-free and paleo-friendly.
It has a soft cake base, a thick jam-like strawberry and rhubarb layer, and a crispy crumb topping. All with just 10 common gluten-free ingredients!
We make this gluten-free strawberry rhubarb coffee cake every year and it's been a fan favorite since it was first published in 2018! It's the perfect Spring or early Summer brunch recipe when strawberries are in season, and a recipe we often make for Mother's Day.
Enjoy this rhubarb cake with breakfast, outside on the patio with a cup of tea or coffee in the afternoon, or as a dessert for a gluten-free picnic. For a similar version without the cake part, check out my Strawberry Rhubarb Crumble.
Other recipes I like to serve alongside this gluten-free rhubarb cake include my Southwest Breakfast Skillet and Brown Sugar Shaken Espresso! It's also very similar to my Gluten-Free Apple Coffee Cake.
For more tasty paleo baking recipes, check out our Almond Flour Chocolate Chip Cookies, Gluten-Free Pumpkin Muffins, Paleo Brownies, and Gluten-Free Apple Coffee Cake!
For more strawberry recipes, check out my Strawberry Rhubarb Crumble, Baked Strawberry Pie, Gluten-Free Strawberry Muffins, Chocolate Dipped Strawberries, and Strawberry Basil Smoothie.
If you're new to gluten-free, be sure to also check out our going gluten-free guide!
Jump to:
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.
How to make it (with photos)
With these instructions, you'll get the perfect Gluten-Free Rhubarb Cake on the first try! This cake needs only 10 ingredients and 5 easy steps.
Ingredient Notes + Substitutions
You need only 10 common ingredients to make this paleo almond flour strawberry rhubarb coffee cake! Check the notes below the photo for ingredient swaps and substitutions that work with this recipe.
- sugar - Coconut sugar or another granulated sugar (like white sugar or brown sugar) can be used in this recipe. I prefer coconut sugar since it's refined sugar-free. I do not recommend substituting a liquid sugar because it will change the texture of both the cake and streusel topping.
- eggs - For a vegan and egg-free version of this recipe, replace each egg with 1 tablespoon of potato starch or corn starch and 3 tablespoons of water. For the two eggs in this recipe, that's a total of 2 tablespoons of starch with 6 tablespoons of water.
- coconut milk - I like the richness of full fat coconut milk in this recipe, and it really does not taste like coconut. You can replace the coconut milk with a lite version, dairy milk, or other favorite plant-based milk.
- almond flour - Almond flour makes the base of this recipe. I recommend using blanched almond flour for a light and fluffy texture.
- cassava flour or gluten-free all purpose flour - For a paleo and grain-free version of this recipe, use grain free cassava flour. You can also use gluten-free 1-to-1 flour or gluten-free all purpose flour in equal amount.
- fresh rhubarb - Choose rhubarb that is thick and juicy! The fatter the stalk, the better. You can also use more strawberries or another berry like blueberries or raspberries in place of the rhubarb.
You also need coconut oil, vanilla extract, baking soda, salt, strawberries, and cinnamon to make this recipe.
See the recipe card at the end of this post for a full list of ingredients with quantities.
Step-by-Step Instructions
You can make this delicious gluten-free strawberry rhubarb cake in 5 easy steps!
- Prep: Preheat the oven to 350 deg F and grease a 9 x 13" glass baking dish with coconut oil.
- Make the batter: 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.
- Strawberries + Rhubarb: Pour the batter into the baking pan. Evenly distribute the rhubarb slices and strawberries across the top.
- Crumb Topping: 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: 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!
Recipe FAQs
Here I answered some frequently asked questions about this gluten-free strawberry rhubarb coffee cake. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers 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.
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.
Related gluten-free almond flour recipes to consider...
Looking for more gluten-free baking recipes with almond flour like this gluten-free strawberry rhubarb cake? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below. Thank you!
📖 Recipe
Strawberry Rhubarb Coffee Cake (gluten-free)
Ingredients
Wet ingredients
- ½ cup coconut oil , melted but not hot
- ¾ cup coconut sugar or another granulated sugar
- 2 eggs
- 1 teaspoon 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 teaspoon baking soda
- ½ teaspoon salt
Strawberry and rhubarb
- 2 ½ cups fresh rhubarb , washed and thinly sliced
- 1 cup fresh strawberries , washed and coarsely chopped
Streusel topping
- ⅔ cup cassava flour or gluten-free 1-to-1 flour
- ⅔ cup coconut sugar
- ¼ cup coconut oil , melted
- ½ teaspoon ground cinnamon
Instructions
- Prep: Preheat the oven to 350 deg F and grease a 9 x 13" glass baking dish with coconut oil.
- Make the batter: 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.
- Strawberries + Rhubarb: Pour the batter into the baking pan. Evenly distribute the rhubarb slices and strawberries across the top.
- Crumb Topping: 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: 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.
Colleen says
Can you use frozen fruit with this recipe?
Jamie says
I haven't tried it myself so I don't know for sure. If you want to try it, I would thaw the strawberries first and pat them dry with a paper towel. Happy baking!
June says
This is an amazing recipe and I don’t even eat gluten free! I was intrigued by the ingredients and my whole family LOVED it. Definitely a winner!
Angie says
This recipe is incredible! The crumb topping and almond flour are a divine combination. We’ll be making this rhubarb cake every year!
Jamie says
Thanks Angie! We make it every year too 🙂
Aurora says
Can you replace the coconut butter with a vegan buttery spread?
Jamie says
Hey Aurora! I haven't tried it myself but I think a vegan buttery spread will work well in place of coconut oil. Let me know how it turns out!
Michele says
I love this combination. Have also made this with other fruits. So many options!
Jamie says
I'm so glad you're enjoying this recipe Michele!