Gluten Free Rhubarb Crumble Cake

Evenly distribute clumps of topping over the fruit filling.

Gluten free rhubarb crumble cake.

The traditional wheat flour is replaced with oat and almond flour for a more nutritious dessert. In a large mixing bowl stir together the sugar almond extract vanilla extract cornstarch and salt. The base of this gluten free coffee cake is a buttery crumble topped with a light sponge cake filled with rhubarb and apples. Toss together the rhubarb orange zest juice and caster sugar in a 1 litre ovenproof dish.

Step 2 put the flour and butter in a large bowl and rub together with your fingertips until it looks like coarse breadcrumbs or pulse in a food processor. Rhubarb breakfast cake gluten free sugar free disclosure. Scatter the remaining 100g of rhubarb over the batter. In a large mixing bowl mix the oat flour oats baking soda salt and cinnamon together.

Stir in the sugar quinoa and rice flakes or oats. This gluten free rhubarb coffee cake is pretty that s for sure but made with my gfjules flour it s also got the perfect gluten free coffee cake crumb and rhubarb s unexpected pop of tartness balanced by the sweetness of the streusel from the topping. Add in honey and blend well with by hand. To make the crumble cube the butter and toss with the flour.

In a medium bowl mix together the banana non dairy milk melted coconut oil maple syrup and vanilla. Gluten free rhubarb apple coffee cake that will knock your socks off. Stir in the sugar and the oats. Pour the batter into the tin and smooth to the edges.

Cut into the flour with a cutlery knife until the butter is in small pieces. German vegan rhubarb crumble cake gluten free aryane valises gourmandises this vegan and gluten free version of a german rhubarb cake will definitely become a classic. Incorporating rhubarb with apples into the body of this two layer coffee cake with a subtle cinnamon essence. Combine almond gluten free flour coconut and cinnamon in a medium bowl mix well.

To make the crumble add the ingredients into a separate bowl and using your finger tips work into a breadcrumb mixture. Sift the flour into the bowl and mix to combine then take 100g of the rhubarb and fold this into the cake batter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with a few larger pieces of butter. One day i saw rhubarb in stores it s popular here in denmark and i felt it could be a good fit.

This cake started as a peach breakfast cake but since my first attempt with peaches i made some improvements to the batter but i wasn t able to find organic peaches anymore. Preheat your oven to 350f.