This rich, sweet almond-rhubarb coffee cake has a delicious streusel topping.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 20 |
| Yield: | 2 9-inch round coffee cakes |
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups packed brown sugar
- ⅔ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ½ cups rhubarb, chopped
- ½ cup sliced almonds
- ⅓ cup white sugar
- 1 tablespoon butter, melted
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Make the batter: Combine flour, salt, and baking soda in a medium bowl.
- Beat brown sugar, oil, egg, and vanilla in a large bowl with an electric mixer until smooth. Gradually mix in dry ingredients alternating with milk until well combined. Stir in rhubarb and almonds until incorporated. Pour into the prepared pans.
- Make the topping: Mix melted butter and sugar together in a small bowl with a fork, then stir in almonds. Sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Reviews
Except for baking it in a lasagna pan (larger than a 9×13) I made no changes. This coffee cake is outstanding! Thank you so much for sharing your recipe, Neris. I’ll be making a couple of these for our family reunion over Labor day!
As others mentioned: increase rhubarb to 2-3 c.; toast almonds and possibly use powdered sugar for the topping. Use parchment paper in 9×13 inch dish. Delicious and easy too. 🙂
Delicious! I halved the recipe but went with a full cup of frozen rhubarb which a thawed while prepping the ingredients. Will absolutely make this again.
Very good and easy. I think it could use a lot more rhubarb.
Made this exactly as written, except toasted the almonds in a skillet. Also, I used 3 cups of rhubarb. If you want the rhubarb to be a bright red and not a greenish-brown that can happen when it cooks, simply soak the cut rhubarb in a few tablespoons of grenadine for an hour or so, then drain and squeeze dry with a few paper towels. Cut the sugar back a couple of tablespoons because the rhubarb sweetens a little in the grenadine.
This cake is delicious! I used 3 cups of diced rhubarb and 1 cup of diced strawberries based on some other reviews. Also doubled the topping. Per some reviews I did not add almonds to batter, only the topping. Baked in a coconut oil greased 9×13 glass baking dish. Baked for 40 minutes. Turned out perfect. Everyone loved it! It’s a keeper!
I followed the recipe exactly and thought this a very nice, moist cake. Next time, I’ll add more rhubarb, as many have suggested, to balance out the sweetness of the cake. I’ll keep the almonds in the batter, but I’ll toast them before and add more to the topping.
Tasty and not too sweet. I used dethawed Chopped strawberries and extra almond extract. It was a good cake but didn’t have the cinnamon and other attributes that would make it a coffee cake.
A keeper. I snuck a 1/2 teaspoon of Almond Extract in the milk, and used all my rhubarb from my grocery delivery which was likely more like 2 cups (yes, it can take even more). Good balance of sweet and tart. Next time, I’ll use wax paper in my cake pans. I used 8″ round pans, and I really liked the height of the final product (baked 38 minutes), but I couldn’t get those cakes out of bed! Topping: Very granular. I might use more butter, or at least melt it, cook the sugar down in it, then let the almonds take the coat.
This is one great way to use up some extra rhubarb. I followed the recipe exactly, with the exception of adding about an extra half cup of rhubarb, because I had it. Very easy and very good. We found serving it a little warm is best. Thanks!
It was easy to make and looked delicious, but was only ok. I found it to be too salty and hardly any rhubarb flavor. Yes, we’ll eat it, but if you want rhubarb, there are better recipes.
I love, love, love this recipe. Since the recipe is for two cakes I usually divide the batter, I make one cake and the rest of the batter I use for muffins. I put all the topping on the cake though and leave the muffins without a topping. If you’re just making cake I’d suggest doubling the topping. I also use a little extra rhubarb (2 cups instead of 1.5 cups), otherwise no changes, recipe is great as it is.
It goes so with coffee
Really beautiful. Baked it in an 11 inch springform pan for 45 minutes and sprinkled a few extra almonds on top. Otherwise followed the recipe
With aronia berries added
I did not have almonds so I used pecans and through a dash of almond extract in. I thought it was good,but I did not see the bright rhubarb on top like in the picture.
This is a great rhubarb recipe that’s not your typical rhubarb crisp or rhubarb pie. As for the recipe itself it tastes somewhat like corn bread instead of coffee cake. After my first try was a little dry I decided to add about an extra cup of rhubarb to the batter. This was a great solution, it made the cake more moist and you’d get some rhubarb flavor every other bite.
I have made this several times but did make a few changes. I use more rhubarb than called for (really don’t measure) and I use almond extract and almond milk( I really like almond) and it takes longer to bake. Usually closer to an hour. Aubrey it’s just my oven but I love it!
I have never been a fan of rhubarb so I tried this recipe with a bit of nervousness. I was pleasantly surprised. It has the right mix of tart and sweet. It’s also very moist. For me it’s a keeper.
It was very moist and delicious. I used cranberries and subbed almond extract for vanilla and it was perfect! Any tart fruit would be good in it I think. The edges of mine were a bit overdone by the time the middle was cooked
Made w/ 2c rhubarb, and almond only on top. Good but plain (add spice next time). Made thin icing with powdered sugar, cinnamon, and milk, drizzled over cut pieces – yum. Tasted better second day with moistness from rhubarb having time to meld.