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    Scott Adams

    Rhubarb Coffee Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Joanne Rogers.

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



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    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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    This was a fantastic recipe. I love it and so does my daughter who also has Celiac . Even my hubby and other daughter love it.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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