Preheat oven to 350 degrees
1/4 c. coconut oil (or other oil, or butter)
1/2 c. agave nectar (or use sugar and add a little extra milk)
2 large eggs
1/2 c. sugar
1 tsp. vanilla extract
3/4 c. brown rice flour
3/4 c. sorghum flour
1/2 c. potato starch
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 – 1/2 c. almond milk (or regular milk)
2 c. chopped rhubarb
Topping:
1/2 c. gluten free flour mix (just use whatever flour mix you have on hand)
1/2 c. brown sugar
3 Tb. butter (or substitute)
Wash and trim the rhubarb. Chop it into 1/4 – 1/2 inch pieces. Set aside. In your mixer bowl, beat together the coconut oil, agave, eggs, and sugar. Mix in the vanilla. In a smaller bowl, combine the remaining dry ingredients. Add the dry ingredients alternately with the milk, beginning and ending with the flour mix. Use 1/3 c. milk and add the rest if the batter seems too thick. Stir in the rhubarb and pour it all into a greased 9 x 13 inch pan.
Combine the topping ingredients, cutting in the cold butter with a pastry blender or fork. Sprinkle on top of the batter. Bake at 350 degrees about 45 minutes or until the cake tests done.
Recipe from www.glutenfreehomemaker.com
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