Gluten Free Rhubarb Coffee Cake

Cake
- 1 cup brown sugar (250 mL)
- 1/2 cup canola oil (125 mL)
- 3 large eggs, room temperature (3)
- 2 tsp vanilla extract (10 mL)
- 1 1/4 cup brown rice flour (310 mL)
- 1/2 cup sorghum flour (125 mL)
- 1/2 cup potato starch (125 mL)
- 1/4 cup tapioca starch (60 mL)
- 2 tsp baking powder (10 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp xanthan gum (5 mL)
- 1/2 tsp salt (2 mL)
- 1 cup sour cream (250 mL)
- 2 cup chopped rhubarb (500 mL)
1. Preheat your oven to 350°F (175°C). Lightly spray the tube pan or Bundt pan with canola oil cooking spray.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, canola oil, eggs, and vanilla extract until lighter in colour (2-3 minutes).
3. In a large bowl, whisk together the brown rice flour, sorghum flour, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, and salt.
4. With the mixer running on low speed, add half of the dry ingredients to the wet ingredients.
5. Add the sour cream and run the mixer until nearly blended.
6. Scrape down the bowl before adding the remaining dry ingredients.
7. Use a rubber spatula to fold the rhubarb into the batter.
8. Spread the batter into the prepared pan.
9. Bake in preheated oven for 65-70 minutes, or until a toothpick inserted into the middle of a cake comes out clean.
10. Allow to cool in pan for 30 minutes before removing to a cooling rack. Cool completely before covering with plastic wrap.