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Rhubarb Coffee Cake (Gluten-Free)

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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2 Responses:

 
Patty Brandt
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Jul 2008 11:36:42 AM PDT
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.

 
Yvonne Rastegar
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
30 Jan 2013 11:32:01 PM PDT
Great cake, but why is it called coffee cake? No coffee.




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