I love rhubarb baked goods and my mom’s rhubarb coffee cake was one of my favorite things to make until I went grain-free. Well, now we can eat it again! I hope you enjoy it as much as we do! (And yes, that is eggs and sausage in the picture with the coffee cake…we grew up eating coffee cake for breakfast!)
Rhubarb Coffee Cake
1/2 cup coconut oil
3/4 cup raw honey
1 Tbsp. lemon juice + enough almond milk to make 1 cup
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup sifted coconut flour
1 1/4 cup arrowroot*
3 cups chopped rhubarb
1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. Cream coconut oil and honey. Add the eggs and mix well in a stand mixer or in a large bowl with a hand mixer.
3. Combine lemon juice and almond milk in a separate little bowl and let stand for a couple minutes.
4. Add almond milk mixture and vanilla to the egg mixture.
5. Add baking soda, salt, coconut flour and arrowroot to bowl and mix well.
6. Fold in chopped rhubarb and spread batter in the greased 9×13 pan.
7. (Optional) top with chopped nut/honey topping below.
Sprinkle on top:
– 1 Tbsp. (or more) raw honey
– 2/3 cup chopped walnuts, pecans or almonds
8. Bake at 350 degrees for 45-60 minutes or until knife inserted comes out clean.
Butter Cream Sauce
2/3 cup butter**
2/3 cup canned coconut milk
1/4 – 1/3 cup honey
1 tsp. vanilla
1. In a medium sauce pan, cook butter, coconut milk, and honey over medium-low heat. Cook until butter is melted and honey is dissolved.
2. Remove from heat and add vanilla.
3. Serve coffee cake and pour sauce over individual pieces, if desired.
* As with my other coffee cake recipe, you can substitute almond flour for the arrowroot, but the texture will be slightly different. I personally prefer the texture of the arrowroot, hence why the recipe calls for arrowroot.
** I would think that it would work to use coconut oil in place of the butter for a dairy-free option of the sauce, but I have not tried it. The flavor would probably be very coconutty.
Jennifer Maltby is a food blogger for The Unrefined Kitchen. She has been happily married to her husband for 6 years. They have one two-year old daughter and a baby on the way. Jennifer loves being in the kitchen and especially loves baking. Due to multiple health issues, she changed her diet in April 2011 and saw significant, positive changes. Parting from the average American diet was a bit of a challenge, but Jennifer found that using some creativity could turn this diet into something that could be very tasty. She started the website The Unrefined Kitchen to be a tool and resource for others trying to change their diet in a similar way. The Unrefined Kitchen is grain-free, gluten-free, refined sugar-free and dairy-free (almost, we like butter!).
Latest posts by Jennifer (see all)
- Rhubarb Coffee Cake with Butter Cream Sauce - June 18, 2012
- Creamy Ham and Sweet Potato Soup - May 11, 2012
- Banana Muffins (w/Banana Chocolate Chip option!) - April 11, 2012
In your Rhubarb Coffee cake recipe—what is the “amount” for the Arrowroot?
Oh I am so sorry. I just updated it. It is in cups.
Caralyn @ glutenfreehappytummy
oh that looks so delicious! i love rhubarb baked goods too! yum! thanks for sharing!
I am making this tonight, I have everything on hand! Can’t wait to try it
Love it! Making this tomorrow!
This look yummy! When you say cream the coconut oil and honey, is that the coconut oil in a more solid state or melted?? Thanks!
Mine was in more of a solid (soft/room-temp.) form, but I would think it would work fine melted as well.
Perfect timing! I just picked rhubarb from my neighbor and was looking for a real-food recipe since my old (yet delicious!) versions all have ingredients I don’t use anymore in them. Can’t wait to try this! Thanks 🙂
I have a lot of rhubarb out in my yard, and this looks great! We’re not grain free, so I wonder what the original recipe is like.
Jennifer @ The Unrefined Kitchen
Reduce the 8 eggs down to 1 egg and just use regular flour in place of the other two flours (total of 2 1/2 cups flour). That should be close 🙂
Where do you get coconut and/or almond flour? I would like to try them.
Jennifer @ The Unrefined Kitchen
I get them from Azure Standard which is a co-op company that you order in bulk from…but you should be able to get it at any health foods store and occasionally you can find it at regular grocery stores in a health foods or specialty flour section. Hope you can find some!
This is such a great recipe! The third batch is in the oven now…trying apples instead of rhubarb cause I had some in the freezer…I think it’s gonna be good too. Thank you! Thank you!
I tried the cake it was really good ,but the bottom was so tuff you couldn’t eat it, I scooped
Out the middle!
What went wrong?
I used coconut spray for the grease on the bottom. I used a glass 13/9 pan.
Can you help I would love to try it again
I just tried to send this and it rejected my question
The bottom came out like rubber,
What went wrong
Made this and it turned out wonderfully! I ran out of arrowroot, so used almond flour but also added 2 TBS of tapioca (I thought it might help create a texture closer to the arrowroot version). It was really good! Not too sweet. I loved the nutty/honey topping – I would even add more honey next time, since we didn’t eat it with the butter sauce. I might even add some cinnamon to the top next time too. I also think the rhubarb would taste great with lemon zest in the batter too. For those of you concerned with a weird texture from the coconut flour, don’t worry! I usually don’t like the way coconut flour baked goods turn out – they are usually too moist and with a weird texture, but this is not the case with this cake. Really pleased with it and can’t wait to try other variations – apple, blueberry, raspberry, etc. etc. Thank you so much for the lovely recipe!
Where is the coffee?!