Wheatless Rhubarb Coffeecake

Posted on August 19, 2013. Filed under: Food Made Simple, Health | Tags: , , , |

Food - Rhubarb CoffeecakeSo, I’m still on my wheatless eating regime and I’m adapting recipes that I think will work with other grains.

Here is a coffeecake that used up some of the huge amount of rhubarb I have in the freezer.  It was really moist and delicious!

I think pretty much any variety of flours will work here since it is a dense cake which doesn’t require wheat’s airy properties.

For the rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup coconut sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

For the crumbs:
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/3 cup butter/coconut oil, melted
1 1/4 cups mixed flours (spelt, garbanzo, oat,
corn, and buckwheat)

For the cake:
1/3 cup milk
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup mixed flours (see above)
1/2 cup coconut sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons softened butter, cut into 8 pieces and 3 tablespoons melted coconut oil.

1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Or pull out from freezer previously cleaned, sliced rhubarb and toss as above.  Set aside.

2. To make crumbs in a large bowl, whisk sugar, spices and salt into melted butter/coconut oil until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

3. To prepare cake, in a small bowl, stir together the milk, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flours, sugar, baking soda, baking powder and salt. Add butter/oil and a spoonful of milk mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

4. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

(I doubled this recipe so for the cake I just used 3 whole eggs and I put it all in a 9×13 pan.  It worked fine.)

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