Description
This delicious coffee cake has just the right amount of tartness and sweetness!
Ingredients
Scale
Cake:
- 2 cups gluten-free flour
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoon vanilla
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 cup brown butter
- 1 cup fresh strawberries, quartered
- 1 cup fresh rhubarb, sliced lengthwise, then across, into bite-sized pieces
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Crumble Topping:
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1/2 cup gluten-free flour
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350F.
- Grease a 9′ x 9′ baking dish with butter or canola spray.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Whisk in brown sugar.
- In a large bowl, whisk together the oil, eggs, vanilla, milk, and sour cream, until combined.
- Whisk half of the dry ingredients into the wet. With a large spoon, stir in the remaining dry ingredients until combined.
- Pour half of the batter into greased baking dish and spread out across the bottom of the dish.
- In a large bowl, toss strawberries and rhubarb with two tablespoons of brown sugar, and 1/2 teaspoon cinnamon. Spoon over batter in the baking dish.
- Top with the second half of the batter and spread evenly over the strawberry-rhubarb mixture.
- Make the crumble topping. In a medium bowl, stir together 1/2 cup of brown sugar, 1/2 cup of gluten-free flour, 1/4 teaspoon cinnamon, and the melted butter until it resembles pea-sized crumbles. Spoon evenly over coffee cake.
- Bake at 350F for 1 hour or until a toothpick comes out clean.
- Let cool in baking dish on rack for 20 minutes.
- Serve with vanilla ice cream or whipped cream.
Notes
- I use fat-free milk and sour cream. Feel free to use whole milk, low-fat, almond, or oat.
- To make brown butter, just melt the butter in a small pot or pan and swirl until the butter turns light brown.
- To store, cover with cling film and refrigerate. Reheat in over or microwave.
Keywords: strawberry rhubarb coffee cake, strawberry rhubarb cake