Rhubarb Coffee Cake (Soy, Nut and Fish-Free, Can Be Egg, Milk and Wheat-Free)

If you didn't already know, today is my birthday.  As is the case for most 30-something mommies out there, we tend to make our own birthday cakes, and I am no exception.  When I was thinking about the type of cake I wanted, I decided I didn't want a traditional cake.  I thought that a coffee cake was more my speed, and this one (which is a variation of this recipe) is DELISH!  It's got a yummy crumb topping, tart rhubarb and is great for breakfast as well as for dessert!  I mean, if you're gonna have birthday cake, why not for breakfast?  Amiright? :)  And did I mention that it is soy (if you use all soy-free ingredients), nut and fish-free and can be egg, milk and wheat-free (see variations)?  Oh, yah, baby!  Happy birthday to me! :D

Rhubarb Coffee Cake

Cake:

1 1/4 Cup white sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 Cups soy-free flour

2 eggs

1 Cup soy-free sour cream (I recommend Daisy brand)

3 Cups thinly sliced rhubarb (about 1/4 inch sized pieces)

Topping:

1 Cup brown sugar

1/4 Cup soy-free flour

1/4 Cup soy-free quick or traditional oats

1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon salt (optional)

1/2 Cup lard

1. Preheat oven to 350^oF.
    
2. Grease and flour a 9x13 baking dish; set aside.  (Note: I used lard to grease mine, but feel free to use whatever grease that suits your tastes and allergen needs.)
    
3. In a large bowl, stir together the 1 1/4 Cup white sugar, baking soda, salt and 2 Cups flour.
    
4. Stir the eggs and sour cream into the flour mixture until smooth.
    
5. Fold the rhubarb into the batter just until evenly distributed.
    
6. Pour the batter into the prepared dish and spread evenly.
    
7. In a smaller bowl, mix the brown sugar, 1/4 Cup flour, oats, cinnamon and salt (if using) until well-blended.
    
8. Using 2 knives, cut the lard into the brown sugar mixture until you have a crumbly topping.  (Note: The lard should be no bigger than pea-sized and evenly distributed.)
    
9. Sprinkle topping on top of batter.
    
10. Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean.

Makes one 9x13 pan or anywhere from 12 to 24 servings, depending how big you want them.  I have never eaten this cake warm, so I have no idea what it tastes like warm.  I can say, though, that it is DELICIOUS ice cold (I store it in the fridge).  If you try it warm, let me know how it is!

Variations (Please keep your individual dietary needs in mind when using substitutions!):

• Egg-Free: Use any of the egg substitution ideas from the Ingredient Substitution page or an egg replacer for the eggs.  I think the applesauce replacement would be especially good!
   
• Milk-Free: Use a dairy free yogurt for the sour cream.
    
• Wheat-Free: Use a gluten-free baking mix or gluten-free flour for the flour in this recipe.  If you just use a gluten-free flour, though, keep in mind that you may have to add up to 1/2 teaspoon xanthan gum or ground flaxseed to help with textural issues in the cake.  You shouldn't have to add xanthan gum or ground flaxseed to the topping.
   
• No Sour Cream: If you don't want to use sour cream, you can use yogurt instead.  It doesn't have to be plain, but if you use a flavor, make sure it is one that will compliment the rhubarb, like strawberry, vanilla, honey, etc.
   
• Less Topping: If you don't want as much topping, you can half the amount of topping.  You could even leave it off, if you want.
  

  

  Cake with Half the Topping

  
• Different Flavors: I made this cake with rhubarb and strawberry for my birthday, using 1 1/2 Cups strawberries and 1 1/2 Cup rhubarb, both diced in 1/4 inch pieces, and it was so good!



Rhubarb-Strawberry Coffee Cake

I can't see where you'd go wrong subbing almost any fruit for the rhubarb as long as the fruit is FRESH.  I'd recommend peeling anything like apples or pears, first, though.  Just don't exceed 3 Cups of fresh fruit, and you can use any combo that appeals to you.  I think you could use canned pineapple, too, but I'd drain it VERY well, first.
 
•  Sugar Substitutions:  You could use any sugar substitute that is approved for baking for the sugar.  Make sure that you sub it according to the recommendations for that sweetener.  Not all sugar substitutes are subbed with a 1:1 ratio.
   
• Topping Variations:  If you can have tree nuts, you can always add up to 1/4 Cup pecans, almonds, walnuts, etc. to the topping.  You can even sub nuts for the oats, though I would not exceed 1/4 Cup of nuts regardless.
    
• Other Fats: If the thought of using lard bothers you, you can always use butter, coconut oil or any other solid fat that fits your dietary needs.

Doesn't that just look delish? So good...especially with coffee!

So many choices, so little time!  Enjoy! :)

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What is your favorite birthday meal?

Do you like to have traditional birthday cake or something else?

What's your favorite type of cake?

(This recipe was originally posted on my original site, Natural and Free.)