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