Rhubarb Streusel Coffee Cake provides another opportunity to use up some of this seasonal vegetable if you have your own healthy patch growing!  This gluten free cake is loaded with fresh rhubarb.

The streusel topping provides a nice crunchy contrast to the moist cake underneath.

When growing your own rhubarb it is nice to have a variety of recipes tucked away and this coffee cake is a great alternative to a rhubarb crisp.

This seasonal Rhubarb Coffee Cake recipe yields nine to twelve servings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to making Rhubarb Streusel Coffee Cake was to dice up some rhubarb.

I then set the rhubarb aside to make the streusel topping that I would also be adding into the cake batter.

For the streusel topping I dumped some Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, brown sugar, ground cinnamon and some salt into a bowl.

I blended these ingredients together with a fork before adding in some melted margarine.

Then I stirred the melted margarine in with a fork until the topping was crumbly.

Then I set aside the topping mixture to begin making the cake batter.

I dumped some granulated sugar and some margarine into a large mixing bowl.

Next I used an electric hand mixer to beat the sugar and margarine together until creamy.

Then I added in two large eggs, one at a time, beating after each addition.

I continued beating with the electric hand mixer until the batter was light and fluffy.

After the batter was light and fluffy I measured in some apple sauce, vanilla extract and about half of the streusel topping I had set aside earlier.

Then I stirred these ingredients into the batter with a large wooden spoon until combined.

Next I measured in some Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, baking powder, baking soda and salt.

I stirred with the wooden spoon again until everything was well combined.

Then I folded in the diced rhubarb I had set aside earlier.

After the rhubarb was incorporated I sprayed an 8″ square baking pan with cooking spray.

Then I scraped the batter into the baking pan.

Now I sprinkled the remaining streusel topping over the batter.

I baked the Rhubarb Streusel Coffee Cake in a preheated 350F oven for 60 minutes or until a toothpick inserted in the center came out clean.

After removing the pan from the oven I allowed the coffee cake to cool.

Whether you are craving a snack to have with your mid morning coffee or want a sweet ending to a meal this Rhubarb Streusel Coffee Cake will really hit the spot!

Here are some more rhubarb recipes you might enjoy…

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

A Sampling Of Other Cakes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Rhubarb Streusel Coffee Cake:

• Streusel Topping:
• 1 1/2cups Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
• 1 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 salt
• 1/2 cup margarine melted
  Cake Batter:
• 1/2 cup margarine
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup apple sauce
• 1 tsp vanilla extract
• 1 1/3 cup Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups diced rhubarb

How to Make Rhubarb Streusel Coffee Cake:

1. Preheat oven to 350F.
2. Grease an 8-inch square cake pan.
3. Start by making the streusel topping. Mix the first 1 1/2 cups 1 to 1 flour blend with the brown sugar, cinnamon and salt. Blend them well with a fork.
4. Add the 1/2 cup of melted margarine to the bowl and stir until all ingredients are moistened. Set this aside.
5. For the cake, beat the margarine and sugar with an electric mixer until light and fluffy.
6. Add the eggs one at a time beating after each addition.
7. Stir in the apple sauce, vanilla and 1/2 of the streusel topping mixture that was set aside.
8. Add the the second amount of 1 to 1 flour blend, baking powder, baking soda and salt. Stir with a spoon until just blended.
9. Fold in the diced rhubarb.
10. Spoon the batter into the prepared pan and top with the last 1/2 of the streusel topping.
11. Bake for 50-60 minutes or until a tooth pick inserted in the center comes out clean.
12. Allow the cake to cool completely in the pan.
13. Cut into squares and serve!