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Almond Rhubarb Coffee Cake
Almond Rhubarb Coffee Cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious almond-rhubarb coffee cake with streusel topping. Can use fresh or frozen rhubarb. Recipe makes two 9-inch cakes for sharing.
Ingredients:
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1.5 cups packed brown sugar
  • 0.66666668653488 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1.5 cups rhubarb, chopped
  • 0.5 cup sliced almonds
  • 0.33333334326744 cup white sugar
  • 1 tablespoon butter, melted
  • 0.25 cup sliced almonds
Instructions:
  • Preheat oven to 350°F (175°C) and generously grease two 9-inch round pans.
  • Create the batter by mixing flour, salt, and baking soda in a medium bowl.
  • Using an electric mixer, blend brown sugar, oil, egg, and vanilla in a large bowl until smooth. Slowly add dry ingredients and milk, alternating between the two, until mixed well. Gently fold in rhubarb and almonds until evenly distributed. Transfer the batter to the prepared pans.
  • Prepare the topping by combining melted butter and sugar in a small bowl using a fork, then mix in the almonds before sprinkling over the batter.
  • Bake in the preheated oven for 30-35 minutes until a toothpick inserted in the center comes out clean.

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