This recipe comes to us from Joanne Rogers.

It is also very good with blueberries instead of the rhubarb.

½ cup margarine
1-½ cups white sugar
1 teaspoon vanilla
1 egg
2 cups gluten-free flour mix (e.g., B. Hagmans)
1 teaspoon xanthan gum
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
2 cups chopped rhubarb

Topping:
½ cup brown sugar
½ teaspoon cinnamon

Mix margarine and sugar together; beat in egg and vanilla. Mix in dry ingredients followed by milk, then finely chopped rhubarb. Pour into greased pan then sprinkle mixed topping on top. Bake in 9x13 inch pan at 350 degrees F for 35-40 minutes. Half this recipe works well in an 8x8 inch pan.

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