Rhubarb Coffee Cake
Angie Halten
When fresh rhubarb is plentiful in spring this makes a wonderful cake or muffin.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
- 1/2 cup butter or margarine
- 1 1/2 cups sugar
- 1 tsp vanilla
- 1 egg
- 2 cups GF flour mix
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup milk or milk alternative
- 2 cups rhubarb finely chopped
Topping:
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
Cream butter and sugar together, then beat in egg and vanilla.
Mix in remaining dry ingredients followed by milk, then stir in the rhubarb.
Pour into greased pan 9x13 pan then sprinkle mixed topping on top.
Bake at 350°F for 35-40 minutes.