Gluten Free Rhubarb Coffee Cake
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.