rhubarb streusel kuchen

This Gluten Free Rhubarb Coffee cake is one of those delightful spring desserts that hits all the right notes. Picture a tender gluten free vanilla cake topped with tangy, juicy rhubarb and a generous layer of sweet, crunchy streusel. The contrast between the tart rhubarb and the sugary topping is simply perfect.

Gluten Free Rhubarb Coffee Cake

butter, unsalted

gluten free multi-purpose flour

light brown sugar

ginger (or cinnamon)

salt

rhubarb, sliced into ¼" pieces (3-4 Stalks)

gluten free flour

raspberries

gluten free multi purpose flour

almond flour

baking powder

kosher salt (2 grams)

granulated sugar (Divided

lemon

eggs, can be cold

milk (See Note)

neutral oil

Vanilla Zucker (or 2 teaspoons vanilla extract)

Melt the butter in a small pot on...

Melt the butter in a small pot on the stove or a microwave-safe, bowl. Allow to cool for a few minutes.

In the meantime combine the Gluten Free Flour,...

In the meantime combine the Gluten Free Flour, light brown sugar, ground ginger and kosher salt in a mixing bowl and whisk together.

Using a fork or a small spatula, lightly...

Using a fork or a small spatula, lightly mix the dry ingredients and the melted butter together until crumbles form. Don’t overmix.

Place the crumble topping in the fridge while...

Place the crumble topping in the fridge while you prepare the gluten free rhubarb cake batter

Wash the rhubarb stalks under cold water and...

Wash the rhubarb stalks under cold water and dry them with a paper towel. Remove both ends and any leaves as they are toxic.

Slice the rhubarb stalks into rounds around ¼"...

Slice the rhubarb stalks into rounds around ¼" wide round slices (kinda like cutting celery) and add them to a mixing bowl. If the stalks are particularly thick, you might want to cut them lengthwise first and then into smaller pieces to ensure even cooking.

Add the sliced rhubarb to a small bowl,...

Add the sliced rhubarb to a small bowl, add the gluten free flour, and stir to combine making sure the fruit is coated with the flour. Don't add the raspberries since they don't have to be coated in flour.

Set the fruit aside while you prepare the...

Set the fruit aside while you prepare the rhubarb coffee cake batter.

Preheat the oven to 350F.

Spray the 9x13 baking pan with cooking spray...

Spray the 9x13 baking pan with cooking spray and line it with parchment paper and set it aside.

In a small bowl combine the gluten free...

In a small bowl combine the gluten free flour, almond flour, kosher salt, and baking powder.

To a mixing bowl add the granulated sugar...

To a mixing bowl add the granulated sugar and the lemon zest. Remember to reserve 20 grams of sugar for the egg whites. With the back of a spoon or clean hands rub the zest into the sugar.

Carefully separate the eggs. Add the egg yolks...

Carefully separate the eggs. Add the egg yolks to the bowl with the lemon sugar and place the 4 egg whites in a clean, separate mixing bowl. Set the egg whites aside.

Whisk the lemon sugar and egg yolks together...

Whisk the lemon sugar and egg yolks together until lighter in color and doubled in volume. At first, the mixture will thicken up but if you keep whisking it will turn into a smooth liquid.

Add the oil and milk (or water) and...

Add the oil and milk (or water) and vanilla to the egg yolk mixture and whisk until smooth. Set aside while you whisk the egg whites.

With an electric hand mixer (or stand mixer)...

With an electric hand mixer (or stand mixer) whisk the egg whites with a pinch of salt until they appear frothy. Add the reserved 20 grams of granulated sugar little by little and mix until the egg whites appear glossy. The egg whites should be soft/medium stiff. Overmixed egg whites appear dull and dry.

Add the dry ingredients to the wet ingredients...

Add the dry ingredients to the wet ingredients in two parts. Whisk the ingredients together until the batter is smooth.

To the batter, add about ⅓ of the...

To the batter, add about ⅓ of the beaten egg whites and fold them in gently. This will help to loosen up the batter. Then, add the remaining egg whites and fold them in carefully until the rhubarb coffee cake batter becomes light and airy. Make sure to be gentle and not overmix the batter.

Transfer the gluten free rhubarb cake batter to...

Transfer the gluten free rhubarb cake batter to the prepared baking dish. With a small offset knife or the back of a spoon, spread it out evenly.

Sprinkle the cake in an even layer with...

Sprinkle the cake in an even layer with the prepared rhubarb and raspberries. There is no need to press the fruit into the batter.

Top the Rhabarber Streuselkuchen with the prepared brown...

Top the Rhabarber Streuselkuchen with the prepared brown sugar streusel. It's okay if some of the fruit peaks through.

Bake the Gluten Free Rhubarb Coffee Cake at...

Bake the Gluten Free Rhubarb Coffee Cake at 350F for 34-38 minutes. The cake will be golden brown and a cake tester or toothpick insert in the center comes out clean. If you prefer using a digital thermometer, ensure the internal temperature in the center of the cake is above 200F.

Remove the coffee cake from the oven and...

Remove the coffee cake from the oven and place it on a cooling rack. Allow for it to cool in the pan for at least 15-20 minutes before serving.

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Gluten Free Rhubarb Coffee Cake

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Gluten Free Rhubarb Coffee Cake

The most viewed rhubarb streusel kuchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine