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

This is a variation on my Rhubarb Coffee Cake.  It has the same yummy crumb topping and tart rhubarb, but contains mixed berries, as well.  It is super easy to make, and great for breakfast as well as for dessert!  It is also wheat, nut and fish-free, and can be soy (if you use all soy-free ingredients), egg and milk-free (see variations). 

Note: The gluten-free flour and baking mix I recommend do not technically contain soy, but the one contains xanthan gum and the other contains guar gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies, and that is why I will not claim that this recipe is soy-free.

Gluten-Free Mixed Berry Rhubarb Coffee Cake

Cake:

1 1/4 Cup white sugar
   

1 teaspoon baking soda 

1/2 teaspoon salt
   

2 Cups gluten-free flour blend or baking mix 
(I recommend Pamela's Gluten-Free All Purpose Flour or King Arthur Flour's Gluten-Free Baking Mix)
   

2 eggs
   

1 Cup sour cream or gluten-free vanilla yogurt 
(I recommend Daisy brand sour cream or a gluten-free vanilla greek yogurt)
   

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

3/4 Cup raspberries

3/4 Cup chopped strawberries (bite-sized pieces)

3/4 Cup blueberries 
 

Topping:

1 Cup brown sugar
   

1/4 Cup gluten-free flour blend or baking mix 
(I recommend Pamela's Gluten-Free All Purpose Flour or King Arthur Flour's Gluten-Free Baking Mix)
   

1/4 Cup gluten-free quick or traditional oats
   

1 teaspoon ground cinnamon
  

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

1/2 Cup salted, full-fat butter

1. Preheat oven to 350^oF.
    
2. Grease and flour a 9x13 baking dish; set aside.  (Note: I used butter 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 gluten-free flour blend or baking mix.
    
4. Stir the eggs and sour cream or yogurt into the flour mixture until smooth.
    
5. Fold the rhubarb, raspberries, strawberries, and blueberries into the batter just until evenly distributed.
    
6. Scoop the batter into the prepared dish and spread evenly.
    
7. In a smaller bowl, mix the brown sugar, 1/4 Cup gluten-free flour blend or baking mix, oats, cinnamon and salt (if using) until well-blended.
    
8. Using 2 knives, cut the butter into the brown sugar mixture until you have a crumbly topping.  (Note: The butter 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.  It is delicious warm or cold.  I recommend storing any left overs in the fridge.

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 or yogurt, and lard, coconut oil, or a dairy-free butter for the butter.
    
• Soy-Free: Neither Pamela's Gluten-Free All Purpose Flour or King Arthur Flour's Gluten-Free Baking Mix claim to contain soy, but Pamela's contains guar gum and King Arthur Flour's contains xanthan gum, which can cause issues with people who have soy sensitivities and allergies, and hence the reason I won't claim this recipe is soy-free already.  You can use regular flour (if you can have it) or a soy-free, gluten-free flour of your choice.  Keep in mind that if your blend doesn't contain guar gum or xanthan gum, you may need to add up to 1/2 teaspoon to 2 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues.  Also, you will need to make sure that all of your ingredients are soy-free.
   
• Other Yogurt Options: If you decided to use yogurt, but don't want to use vanilla, you can use plain or a flavored one, like strawberry, blueberry, honey, etc.  You could also use sour cream.
   
• 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.
  
• Different Flavors: I can use almost any fruit for the fruits listed above as long as the fruit is FRESH.  You could use all blueberries, all raspberries, cherries, peaches, pears, apples - anything you wish, though 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.  You could even leave the fruit out entirely, if you're so inclined.
   
• 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.
       
  
  
  
  
  So easy and delicious, and perfect for breakfast, brunch, dessert or any time at all! :)  Enjoy!
  
  
  
  
  

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