This Paleo Strawberry Rhubarb Coffee Cake with a coconut crumble topping is tender, moist and free of grains and dairy products. It’s sweetened with maple syrup and coconut sugar. You'd never guess it's gluten-free!
Stir rhubarb, water and maple syrup (or honey) in a large non-reactive pot. Bring to a boil, then reduce the heat and simmer for 10 - 15 minutes or until rhubarb is tender. Remove from heat. Mash, or use an immersion blender or pulse in a food processor to purée the rhubarb. Add the finely chopped strawberries. Store in a glass jar in the refrigerator. Note: you only need ½ cup of this compote for the coffee cake. Use the remainder in this Strawberry Rhubarb Smoothie, Rhubarb Bellini Prosecco Cocktail, or in this Skinny Strawberry Rhubarb Breakfast Parfait.
Strawberry Rhubarb Coffee Cake
Heat oven to 325°F. Line an 8 x 8 baking pan with parchment paper.
Make the coconut crumble topping first. In a small bowl, combine all ingredients and set aside.
In a large bowl, combine oil, maple syrup, coconut sugar and ½ cup of strawberry rhubarb compote. Stir well. Add the eggs and beat until well combined.
In a medium bowl, combine the finely ground almond flour, coconut flour, baking soda, salt and lemon zest.
Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the finely diced strawberries.
Spread in prepared pan. Top with coconut crumble. Bake at 325°F. for 45 - 50 minutes. Let cool, then carefully remove from pan and remove parchment paper. Cool completely before slicing
If desired, but not necessary, drizzle with a glaze made with ½ cup powdered sugar and 1 to 2 Tablespoons lemon juice.