Gluten Free Rhubarb Coffee Cake


From the Rhubarb Patch to the Tummy

I use organic ingredients where possible.

This tasted better with each day that passed.

  • 1/2 cup expeller pressed premium liquid coconut oil
  • 1 1/2 cups coconut sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 1/2 cups brown rice flour
  • 1/2 cup almond flour
  • 2 tbspns tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 2 tbspns cinnamon
  • 2 cups finely chopped rhubarb


  • 1/2 cup coconut sugar
  • 1 tbspn brown rice flour
  • 1 tsp cinnamon
  • 1 tbspn expeller pressed premium liquid coconut oil

Preheat oven to 350 degrees (or 325 degrees if using convection).

In a large mixing bowl, cream coconut oil and coconut sugar together. Beat in eggs. Stir in sour cream and vanilla.

In a separate bowl, mix brown rice flour, almond flour, tapioca flour, xanthan gum, baking soda and cinnamon.

Mix dry ingredients into wet ingredients. Stir in rhubarb. Turn into greased 9 x 13-inch pan.

In a separate bowl, mix topping ingredients together until crumbly and sprinkle over top.

Bake 30-40 minutes.

Cool.  Store unused portion in fridge.

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