This recipe came to me via South Shore Organics (we get bi-weekly delivery from them)… it’s like food Christmas when the box arrives!! My kids can’t wait to dig through it & see what favorite thing, or new things are in there. They always add a thoughtful newsletter in the basket, which contains typically 4 recipes on the back & a Farmers Weekly newsletter on the front. (This weeks topic was Tips to Avoid GMO’s) And there is always a list of where your food came from, love that!!
I have never eaten rhubarb before (so it scared & challenged me a little), I have a couple of “pinned” recipes for it, but had still never tried it. My husband had mentioned he loved it as a kid, so I really wanted to give it a whirl. Well, they must have read my mind over there at SSO, our basket included rhubarb this week & a recipe for Rhubarb Streusel-topped Coffee Cake. Well, say no more, I love & MISS coffee cake. Why not give that a gluten-free makeover?
Now the reason my recipe includes mango is because I had 1 large beautiful organic mango leftover from our last basket & I didn’t have the required amount of ripe rhubarb for the recipe, I had enough of it, but a couple of stocks were still pretty green, so I decided to leave them out & substitute. Also, since I had never had rhubarb before, I tasted it & well… it was quite bitter…ooohhhhhh was the face that I made & my husband laughed out loud. He knew that would happen. Okay enough babble, time for the cooking.
SSO credits their recipe to www.eatingwell.com … here is my version:
1 Cup Organic Sugar
1 tsp. baking soda
1/2 tsp. (organic fine ground) sea salt
2 cups Gluten-Free all-purpose flour (Bob’s Red Mill is my personal favorite)
2 eggs (directly from the coop of my organic free range chickens), beaten (not the chickens, just the eggs)
1 cup sour cream
1 1/2 cups diced organic rhubarb
1 1/2 cups diced organic mango
2/3 Cup organic sugar
1/4 Cup organic butter (softened)
1/4 Cup Gluten-free all-purpose baking flour
ground cinnamon for dusting
Grab 2 bowls, 1 large, 1 small. Preheat oven to 350 F. Grease a 9X13 baking dish (mine was greased with coconut oil spray)
*In the large bowl (this is the first thing I did… last night, I placed the chopped rhubarb, mango & sugar in a bowl, covered & let sit overnight – to sweeten & soften the rhubarb) You don’t have to do this, it’s just what I did.
The next morning, (I did not drain the juice out) I added in order the rest of the ingredients for the cake; baking soda, salt, flour, eggs, sour cream & mixed vigorously. Pour into greased pan.
*In the small bowl mix together, sugar, butter & flour. Spread as evenly as you can (I used my hands to crumble it) over top of the cake batter. I then sprinkled with cinnamon.
Bake in preheated oven until a toothpick inserted in the center comes out clean, 45 minutes – depending on your oven.
This came out so delicious, moist, fluffy, it was just perfect, especially with a nice fresh cup of organic, fair trade coffee.