Gluten Free Rhubarb Crumb Cake -

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Gluten Free Rhubarb Crumb Cake

A soft and sweet gluten free rhubarb crumb cake with tart bits of rhubarb and a buttery, brown sugar streusel.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 344kcal

Preheat oven to 350℉. Butter an 8-inch square baking pan and line the bottom with parchment paper.
Make the topping: In a medium bowl, stir together 6 tablespoons unsalted butter, 1 ¼ cup gluten free flour, ½ cup brown sugar, and 1 teaspoon ground cinnamon until combined. Place in the fridge so it can firm up a bit.
Make the cake. In a medium bowl, whisk together the 1 ¾ cup gluten free flour, 1 ½ teaspoon baking powder, and ½ teaspoon fine sea salt. In a large bowl with an electrix mixer on medium speed, cream the 4 tablespoons unsalted butter and ¾ cup granulated sugar until fluffy, then beat in the 1 large egg and 2 teaspoons pure vanilla extract.
Add the flour mixture to the creamed mixture in 2 additions, alternating with the ⅔ cup whole milk. Beat well to combine. Fold in the 1 ½ cups rhubarb.
Spread the batter in an even layer into the prepared pan. Take the topping out of the fridge; it will be solidified. Using your hands, break it up and crumble it evenly over the top of the batter.
Place in the oven and bake for about 40 minutes, until a tester inserted in the center comes out mostly clean. Let cool in the pan set on a wire rack to room temperature.

Keep the topping in the fridge. After assembling the crumb topping, keep it in the fridge so it firms up a bit while you make the cake. This helps the flour to hydrate and the butter to chill, which will make for big, buttery bits of crumble later. You may need to break up the topping with your hands before sprinkling it over the top of the cake.
Can I use frozen rhubarb? Yes - frozen rhubarb works great in this cake. No need to defrost it first, just stir it into the batter.
Rest the batter. As always with gluten-free bakes, it's a good idea to rest the batter for at least 15 minutes before baking. This helps achieve that soft and fluffy crumb!
To serve: With whipped cream, a drizzle of salted caramel sauce, a scoop of vanilla ice cream, or it's just perfect as-is!