Gluten Free Dairy Free Streusel Rhubarb Coffeecake

This light-as-a-feather coffeecake features the tangy sweetness of rhubarb. It can be made dairy free or with dairy products. And the cinnamon-sugar streusel adds the perfect finishing touch!

I made this as jumbo muffins because I was traveling to see family and planned to share it along the way. However, it works equally well if made in a cake pan or 2 loaf pans.

The Inside Scoop

This is a fairly straightforward recipe. I just have a few inside comments:

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.

A stand mixer is one of a gluten free baker’s best friends.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.

When adding chopped nuts, spread them on a baking sheet and bake for 5 minutes until aroma rises and nuts are lightly browned. Let cool before adding to batter. Pre-baking nuts helps to keep the nuts crisp and enhances the flavor.

This recipe can be made as 11 jumbo muffins, as an 8″ x 8″ coffeecake or as two 4″ x 8″ loaf coffeecakes. Line the baking tins with parchment paper or jumbo cupcake liners. Spray the inside of the jumbo muffin paper cups or the coffeecake pans with a non-stick cooking spray.

This recipe was made using My Gluten Free Flour Mix. Due to the varying characteristics of gluten free flours, other gluten free flour mixes are not guaranteed to work.

The wooden “toothpick” test to check for doneness typically does not work with gluten free baked goods. An instant read thermometer is an essential part of gluten free baking. Gluten free baked goods should typically be baked to 210-215 degrees.

Do not add the streusel topping if you will be freezing this coffeecake. When thawed, previously frozen streusel topping has a decidedly unpleasant appearance.

If using streusel topping, sprinkle the streusel lightly over the top of the muffins or coffeecake; distribute evenly over the surface. Avoid clumps of streusel; clumps of streusel will sink into the coffeecake.

Streusel topping is evenly distributed on top of muffins.

Since gluten free flours do not contain gluten, extended mixing times are important to help the flours absorb moisture. Refrigeration time is essential to allow flours to absorb moisture and eliminate the gritty “gluten free” texture and taste. Although the “grittiness” can be mostly eliminated after 15 minutes of refrigeration, I find longer refrigeration times continue to improve the texture, taste and rise of the gluten-free baked goods. As one can see in the pictures, I get an amazing rise.

Print Recipe

Gluten Free Dairy Free Streusel Rhubarb Coffeecake

(1 votes, average: 5.00 out of 5)
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This light-as-a-feather coffeecake features the tangy sweetness of rhubarb. It can be made dairy free or with dairy products. And the cinnamon-sugar streusel adds the perfect finishing touch!

Ingredients

Coffeecake:

300 g/ 1-1/2 cups packed brown sugar

1/2 cup canola or other non-flavored oil

2 eggs

228 g./ 1 cup full-fat coconut milk or buttermilk

1 teaspoon vanilla extract

387 g./ 2-1/2 cups My Gluten Free Flour Mix

¾ t. Xanthan gum

1 teaspoon baking soda

1 teaspoon salt

215 g./ 1-1/2 cups sliced fresh or *frozen and drained rhubarb

60 g./ ½ cup chopped walnuts or pecans (opt.)

TOPPING:

½ cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon cold very cold shortening for a dairy-free muffin or butter

Instructions

1

In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in coconut milk and vanilla. Combine the flour, xanthan gum, baking soda and salt. Stir into brown sugar mixture and mix thoroughly.

2

Cover and refrigerate for 2-12 hours.

3

When you are ready to bake, preheat the oven to 350 degrees. If adding nuts, spread the nuts onto a baking sheet and bake for 5 minutes until nuts are just beginning to lightly brown and an aroma rises. Set aside to cool.

4

Line the preferred baking tin (cake pan for a sheet coffee cake or two 8” x 4” loaf tins) with parchment paper; spray with non-stick cooking spray. If jumbo muffins are preferred, line jumbo muffin tins with jumbo cupcake liners; spray with non-stick cooking spray.

5

Make the streusel topping: In a small food processor, combine the sugar, cinnamon and shortening or butter; pulse until crumbly. If you are mixing by hand, combine the streusel ingredients in a flat bowl or on a plate. Use a fork to mix together until streusel is crumbly. Do not overmix. Set aside.

6

Remove the batter from the refrigerator and place into the bowl of a stand mixer. Batter will be very thick. Beat on medium- medium high speed for 1-2 minutes to incorporate as much air as possible. Fold in the rhubarb and nuts.

7

Pour into the preferred baking tins. If making jumbo muffins, pour 115 g./ 4 ounces of batter into each jumbo muffin cup. Sprinkle the streusel over the batter. If you are making jumbo muffins, sprinkle 1 tablespoon of streusel topping onto each muffin. Distribute streusel evenly over the surface of the coffeecake.

8

Bake at 350° for 30 minutes for jumbo muffins or sheetcake or 60+ minutes if using loaf pans, and a metal cake tester inserted near the center comes out clean or an instant read thermometer reads 210-215 degrees. Cool for 10 minutes before removing from pans to wire racks. Cool completely. Cut with a serrated knife.

9

Store in an air-tight container.

10

Enjoy!

11

Yield: 2 loaves or 11 jumbo muffin coffeecakes.

12

*Note: If you are using frozen rhubarb, measure the rhubarb while it is still frozen, then thaw completely. Drain in a colander, but do not press liquid out.