Name: Rhubarb Streusel Cake
Yield: 4 servings
Ingredients: 1/2 cup flaked coconut; 1/2 cup gluten-free flour; 1/3 cup sugar; 6 tablespoons butter at room temperature; 1 2/3 pounds rhubarb cut into 1/2-inch pieces; 1 cup sugar; 2 teaspoons ground ginger; 12 tablespoons butter at room temperature; 3 eggs; 2 cups gluten-free flour; 2 teaspoons gluten-free baking powder

Servings: 4 persons

1/2 cup flaked coconut
1/2 cup gluten-free flour
1/3 cup sugar
6 tablespoons butter at room temperature
1 2/3 pounds rhubarb cut into 1/2-inch pieces
1 cup sugar
2 teaspoons ground ginger
12 tablespoons butter at room temperature
3 eggs
2 cups gluten-free flour
2 teaspoons gluten-free baking powder

1
Preheat the oven to 375u00b0F. Grease and line 9-inch springform pan with parchment paper. For the streusel, combine coconut, flour and sugar in a medium bowl. Using fingertips, rub in butter to make coarse crumbs. Set aside.
2
For the cake, combine rhubarb, 2 tbsp of the sugar and ground ginger in a medium bowl.
3
Beat butter and remaining sugar in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and baking powder until just combined. Spoon into prepared pan. Top with rhubarb mixture; sprinkle with streusel,
4
Bake for 1 hour. Cool completely in pan on wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rhubarb Streusel Cake

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