Blueberry Coffee Cake- Gluten Free


1/2c. softened butter
3/4c. raw sugar
2c. brown rice flour
1/3c. tapioca starch or corn starch
1/2tsp salt
1/2tsp xanthan gum
4tsp. baking powder
1 1/2c. milk
1tsp. vanilla
2-3c. blueberries (fresh or frozen)

Topping: -mix together until crumbly-
3TBSP rice flour
1/4c. brown sugar
1tsp cinnamon
1/4c. chopped nuts
2TBSP softened butter


Cream butter & sugar, add vanilla. Mix dry ingredients together. alternately add milk and dry ingredients to creamed mixture. Spread 2/3 of batter in greased 9x13 pan. Sprinkle with berries. Spread remaining batter on top. Sprinkle with struesel topping. Bake at 350F for 45-55 mintues. Until set in the middle.

Butterscotch-Rhubarb Upside Down Cake


This is a favorite of my family and we would usualy fix it for dinner for dessert and serve it warm with milk.
You can substitute whole wheat or whole spelt flour. With whole wheat use approx 1/4 c. less. This recipe is also good with less sugar for those that want to cut back. Enjoy! -Sovilla


1 c. shortening
1 c. sugar
3 egg yolks
1/2 tsp vanilla
1 1/2 c. brown sugar
2 c. sifted cake flour
3 tsp baking powder
1/2 tsp salt
3 stiffly beaten egg whites
4 c. sliced rhubarb


Grease bottom of 13x9x2 baking pan, sprinkle brown sugar evenly over it. Spread rhubarb on top of sugar.
Cream shortening and sugar, add egg yolks, and vanilla, mix well. Add dry ingredients, mix, then fold in stiffly beaten egg whites. Pour batter over rhubarb and bake in a moderate oven at 350F for 45 min.