Rhubarb Coffee Cake

rhubarb gluten free coffee cake

Bundt cakes are really easy to put together and automatically pretty given the elaborate shape of the cake pan, making them great for brunch or a party. Our take on the classic sour cream coffee cake bundt includes a spring addition: a bracing little hit of tart rhubarb that cuts through the richness. The batter for this cake is really thick at first but as it cooks, the rhubarb releases its juice and gives the batter more liquid, adding moisture to the cake’s interior. Cut the rhubarb into tiny (1/4-inch) pieces to be sure the batter cooks more evenly.

Serves 10-12

  • 134cups rice-based gluten-free all-purpose flour* plus more for the pan (9 ⅝ ounces)
  • 134teaspoon baking powder
  • 1teaspoon baking soda
  • 14teaspoon salt
  • 34teaspoon cinnamon
  • 1stick unsalted butter, softened, plus more for pan
  • 1cup sugar (7 ounces)
  • 2eggs
  • 1cup sour cream
  • 1teaspoon pure vanilla extract
  • 8ounces rhubarb, finely diced
  • Heat the oven to 325 degrees. Butter the inside of a bundt pan. Sprinkle with flour, knock out excess, set aside. In a medium bowl whisk together the first five ingredients until combined, set aside.
  • 2
  • In the bowl of an electric mixer beat the butter and sugar together until fluffy. Beat in the eggs one at a time until lightened. Beat in the sour cream, then the flour mixture. Fold the rhubarb into the batter until evenly distributed.
  • 3
  • Pour the batter into the pan. Firmly tap the pan on the countertop a few times to even out the batter and eliminate air pockets. Cover batter with Crumbly Topping. Bake for about 1 hour, until the cake pulls away from the sides and a skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, turn the cake out of the pan onto a rack and let cool completely before slicing.



  • 1cup minus 2 tablespoons rice-based gluten-free all-purpose flour* (4.75 ounces)
  • 2teaspoons ground flax meal
  • 14cup dark brown sugar (1.75 ounces)
  • 12teaspoon ground cinnamon
  • 14teaspoon ground cardamom
  • 12teaspoon baking powder
  • 14teaspoon salt
  • 6tablespoons butter, room temperature (3 ounces)
  • *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
  • Combine all ingredients in a medium bowl. Use your fingertips to pinch and rub the butter into the dry ingredients to form clumps of pea-sized dough.