Indulge in the delicious combination of almond and rhubarb with this easy-to-make Almond Rhubarb Coffee Cake. Perfect for breakfast, brunch, or dessert, this cake is sure to impress your family and friends.
Why You’ll Love This Recipe?
- The sweet and tangy flavors of rhubarb perfectly complement the nutty taste of almonds.
- Quick and simple preparation makes this cake ideal for busy mornings or last-minute gatherings.
Ingredient Notes:
Cake Batter:
- All-purpose flour
- Salt
- Baking soda
- Brown sugar
- Vegetable oil
- Egg
- Vanilla extract
- Milk
- Rhubarb
- Sliced almonds
Streusel Topping:
- White sugar
- Butter
- Sliced almonds
Step-by-Step Instructions:
- Preheat the oven and prepare the cake batter by combining the dry ingredients.
- Mix in the wet ingredients and fold in the rhubarb and almonds.
- Prepare the streusel topping and sprinkle it over the cake batter.
- Bake until golden brown and enjoy a slice of this delicious coffee cake.
Helpful Tips:
- Use fresh rhubarb for the best flavor.
- Substitute almond extract for a more intense almond flavor.
- Store leftovers in an airtight container for up to 3 days.
Expert Tips for the Best Results:
- Allow the cake to cool slightly before slicing to prevent crumbling.
- Serve warm with a dollop of whipped cream or vanilla ice cream for a decadent treat.
Serving Suggestions:
Pair this Almond Rhubarb Coffee Cake with a cup of hot coffee or tea for a delightful breakfast or dessert.
Storage and Reheating Tips:
Store any leftovers in the refrigerator and reheat in the oven or microwave until warmed through.
Frequently Asked Questions:
- Can I use frozen rhubarb instead of fresh? Yes, just be sure to thaw and drain it before adding to the batter.
- Can I use a different type of nut for the topping? Yes, feel free to substitute your favorite nut for the sliced almonds.
- How long does this cake stay fresh? This cake is best enjoyed within 2-3 days of baking.
- Can I make this cake ahead of time? Yes, you can prepare the batter and topping ahead of time and bake when ready to serve.
Conclusion:
Treat yourself to a slice of this Almond Rhubarb Coffee Cake and savor the delightful flavors of almond and rhubarb in every bite. Share this recipe with your loved ones and enjoy the perfect balance of sweetness and tanginess.
Print
Almond Rhubarb Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Almond Rhubarb Coffee Cake is a delicious and moist cake with a tangy rhubarb flavor, topped with a crunchy almond streusel. Perfect for breakfast or dessert!
Ingredients
– 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 (for streusel topping)
– 1 tablespoon butter, melted (for streusel topping)
– 1/4 cup sliced almonds (for streusel topping)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, mix together flour, salt, and baking soda. In a separate bowl, beat together brown sugar, oil, egg, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
3. Fold in rhubarb and ½ cup sliced almonds. Spread batter into the prepared baking pan.
4. In a small bowl, mix together white sugar, melted butter, and ¼ cup sliced almonds. Sprinkle streusel topping over the batter.
5. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- You can substitute rhubarb with other fruits like strawberries or raspberries for a different flavor.
- For a nut-free version, omit the sliced almonds in the cake batter and streusel topping.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg