This versatile cake is great to use throughout the summer and early fall, because it can be used with any fresh fruit you wish, allowing you to take advantage of the very best of seasonally available fruits at the peak of flavor. We’ve made this delicious recipe extra easy with our gluten free pancake mix, so you can make it on the spur of the moment, if company calls. This recipe will make a 9×13 pan and will take one 20oz box Better Batter Gluten Free Pancake and Biscuit Mix.
4c Better Batter Gluten Free Pancake Mix
2c milk, dairy free substitute, or water
2 large eggs, beaten (you may use chia gel instead = 1tbsp chia + 3 Tbsp water for each egg, let sit 5 minutes before using)
4 c fruit of your choice (we used Rhubarb in our picture), cut into 1/2 inch pieces or diced
1 c Better Batter Gluten Free Pancake Mix
1 1/3 c brown sugar
1 tsp cinnamon
Up to 1/2 tsp any combination nutmeg, ginger, clove (you may use any or all of these, up to 1/2 tsp total)
4 Tbsp butter, dairy free margarine, or shortening
Preheat your oven to 400 degrees F. Grease a 9×13 inch pan.
In a bowl, mix together 4c Better Batter Gluten Free Pancake Mix, milk/nondairysub or water, sugar, and egg or chia, until smooth. Pour into prepared pan.
Evenly distribute the chopped fruit over the surface of the batter. Allow to sink into the batter while you prepare the crumb.
In a separate bowl, combine remaining 1 c Better Batter Gluten Free Pancake Mix, brown sugar, cinnamon, optional other spices, and butter/nondairy sub or shortening. Rub together with fingers until a crumbly texture is achieved. Evenly sprinkle over the batter.
Bake for 30 minutes. Allow to cool for at least 8 minutes before cutting and serving.