Strawberry Rhubarb Coffee Cake (gluten-free)

A close up of a piece of gluten-free strawberry rhubarb coffee cake to show the cake, fruit, and crumble layers.

Strawberry Rhubarb Coffee Cake (gluten-free)

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

Course Breakfast, Dessert, Snack

Cuisine American, German-inspired

Keyword gluten free rhubarb cake, strawberry rhubarb coffee cake

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 289kcal

Author Jamie Monkkonen

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.

Storage: Store leftover gluten-free strawberry rhubarb 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.

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