Rhubarb Coffee Cake


Spring is falling asleep to rainstorms and waking up to chirping birds at 6AM. It’s bright, popping flavours and pretty, pastel colours. It’s fighting with my umbrella against the wind and collecting mud spots on the back of my trousers.

It’s my parents’ anniversary and my brother’s birthday and Easter spent with a very loud, obnoxious (but still loveable) family. That means trays upon pans upon one awfully messy sink of baking and then eating, and hopefully an overfill of laughter, too.


Pink is decidedly a year-round colour for all occasions, but I associate it strongly with spring. It’s just… springy. Doesn’t it make you think of flowers and foil-wrapped chocolate hiding on the windowsill?

Just me?

Have it your way…

I have some faint recollections of rhubarb picking at my uncle’s house, and always at Easter get-togethers there would be a few rhubarb-centred dishes. I don’t believe cake was ever on the menu, but a little cake never hurt anyone so I figured it was my duty to create one.


Rhubarb Coffee Cake

vegan, gluten-free, nut-free, soy-free

1-1/2 cups brown sugar
1/2 cup vegan margarine
1 egg replacement
1 tsp pure vanilla extract
1 cup sour coconut or rice milk
2 cups gluten-free flour mix
1 tsp baking soda
1/2 tsp guar gum
1-1/2 cups fresh or frozen chopped rhubarb

2-1/2 cups fresh or frozen chopped rhubarb
5-6 Tbsp brown sugar
2 tsp corn starch

Preheat oven to 350 degrees. Spray a 13- x 9-in dish and set aside.

Cream together sugar and margarine. Beat in egg replacement and vanilla.

Combine flours, baking soda, and guar gum. Alternately beat in flour and milk. Stir in rhubarb.

Scrape batter into prepared pan and bake for 40-45 minutes, until golden and cake pulls away from the sides of the pan. The center should be set, but check with a toothpick just incase. Cool in pan at least 30-60 minutes.

Meanwhile, make rhubarb sauce by combining rhubarb and sugar in a saucepan. Heat on medium-low for 5-8 minutes, or until rhubarb is cooked down and sugar has dissolved. Depending on if you used frozen rhubarb or not, once it cooks down, you should have quite a bit of liquid in there. About half a cup or so. Pour out the warmed liquid into small bowl and whisk together with corn starch. If there isn’t that much, just put a fresh 1/4 cup of water into a small bowl and whisk the corn starch with that.

Add starch-water mixture back to the pot and turn up the heat to medium-high. Cook until mixture has thickened and remove from heat.

Serve cake warm or at room temperature with warm rhubarb sauce. Store leftovers in an airtight container.

Serves 16


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