Inspired by pretty much everyone else who has been making various rhubarb base treats, I couldn’t resist making something myself. This coffee cake was just the thing!
Gluten, Dairy, Egg and Soy Free Almond Rhubarb Coffee Cake
Based on a recipe found on All Recipes – I used 1/2 a recipe and it allowed for 12 pieces.
3/4 c. packed brown sugar
1/3 c. vegetable oil
1 egg replacer (1 1/2 tsp replacer, 2 tbsp potato milk)
1 tsp. vanilla extract
1/4 c. each of rice, almond, sorghum and millet flour
1/4 c. potato starch
1/2 tsp. xathan gum
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. potato milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds (I just sliced my own almonds with a knife)
1/3 cup white sugar (less is actually better)
1 tablespoon oil, warmed
1/4 cup sliced almonds
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8″ x 8″ square pan
- In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flours, xathan gum, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pan.
- In a small bowl, combine white sugar and oil. Stir in 1/4 cup almonds. Sprinkle topping over batter.
- Bake for 30 to 35 minutes, or until the cake tests done.
I took it to dinner at my parents and it was good and gone. The texture was nice an moist – if I make it again, I would use less sugar on top and/or find something that “dissolves” the sugar better than oil.