Description
Almond Rhubarb Coffee Cake combines tart rhubarb with nutty almonds in a moist, tender cake perfect for breakfast or dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups packed brown sugar
- 2/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups rhubarb, chopped
- 1/2 cup sliced almonds
- 1/3 cup white sugar
- 1 tablespoon butter, melted
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, salt, and baking soda.
- In a large bowl, beat brown sugar, oil, egg, and vanilla until smooth. Alternate adding dry mixture and milk until well combined.
- Fold in chopped rhubarb and 1/2 cup sliced almonds with a spatula.
- Pour batter into prepared pans. Mix white sugar, melted butter, and 1/4 cup sliced almonds; sprinkle over the batter.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Do not overmix the batter to avoid a dense texture.
- Ensure baking soda is fresh for proper rise.
- Let rhubarb sit with a bit of sugar before adding to batter for enhanced flavor.
- Toasting the almonds before use adds extra crunch and flavor.
- Can substitute rhubarb with apples or pears for a different twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: almond rhubarb coffee cake, rhubarb cake, coffee cake with almonds, spring brunch cake, easy rhubarb dessert