Rhubarb Streusel Coffee Cake - wheat, dairy, soy free recipe

This wonderful recipe for Rhubarb Streusel Coffee Cake is wheat, dairy and soy free.   It is a special treat, and a great way to use rhubarb if you have it. This recipe is my own,  adapted to my dietary restrictions using a Big Crumb Coffee Cake recipe I found online (New York Times) and the Streusel Coffee Cake recipe in the Betty Crocker cookbook. 

Rhubarb Coffee Cake

9 x 13” cake pan

Cake:

3 cup brown rice flour (or may combine millet, tapioca starch, and brown rice to equal 3 cups as desired)

½ cup organic sugar ( or ½ cup honey or agave nectar)

4 teaspoons baking powder

1 ½ teaspoon salt

½ cup oil (I use safflower)

1 ½ cup dairy free liquid (coconut milk or rice milk)

2 eggs

Streusel:

½ cup organic sugar

½ cup brown rice flour

1 teaspoon ground cinnamon

¼ cup coconut oil (or you may use butter, if you can tolerate it)

Mix all ingredients until crumbly

Rhubarb Filling:

3 cups chopped rhubarb

¼ cup sugar

¼ cup tapioca starch

Preheat oven to 350.  Prepare streusel.  Prepare rhubarb filling. Set aside.

Beat cake ingredients together to make a smooth batter.  Pour half the batter into a greased 9 x 13” cake pan.  Sprinkle with the rhubarb filling.  Add the rest of the cake batter over the top of the rhubarb layer.  Sprinkle the top with the streusel, distributing evenly.  Bake 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.