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- 1/3 cup canola oil
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour or all purpose GF flour blend* + 1 teaspoon xanthan gum
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3/4 cup chopped rhubarb
- 3/4 cup chopped strawberries
- Crunchy topping:
- 1/4 cup brown sugar
- 1/4 cup granola
- 1/4 cup flour or GF flour blend*
- 1/4 cup cold butter, diced
- 300 grams superfine brown rice flour (Bob's Red Mill)
- 250 grams sweet rice flour (Asian market)
- 150 grams tapioca flour (Asian market)
- 100 grams sorghum flour (Bob's Red Mill)
- 100 grams potato starch (Asian market)
- 100 grams cornstarch (Argo brand)
View Full Recipe at Joelen's
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