Description
Indulge in this moist almond rhubarb coffee cake, a perfect blend of sweet rhubarb and toasted almonds, baked to golden perfection. Ideal for breakfast or brunch, this tender crumb pairs beautifully with a cup of coffee.
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 1 teaspoon (5g) salt
- 1 teaspoon (5g) baking soda
- 1½ cups (300g) packed brown sugar
- ⅔ cup (160ml) vegetable oil
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 1 cup (240ml) milk
- 1½ cups (180g) chopped rhubarb
- ½ cup (45g) sliced almonds
- Streusel topping: ⅓ cup (65g) white sugar
- 1 tablespoon (14g) butter, melted
- ¼ cup (22g) sliced almonds
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, salt, and baking soda.
- Add brown sugar and whisk until combined.
- Stir in vegetable oil, egg, vanilla extract, and milk until a smooth batter forms.
- Fold in chopped rhubarb and sliced almonds.
- In a separate bowl, mix streusel ingredients: white sugar, melted butter, and sliced almonds.
- Spread half of the batter into the prepared pan, sprinkle half of the streusel, then add the remaining batter and top with the rest of the streusel.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for 10 minutes, then slice and serve warm.
Notes
For a gluten‑free version, substitute the flour with a 1:1 gluten‑free blend. You can replace rhubarb with berries in season. Store leftovers in an airtight container for up to 3 days; reheat gently before serving.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: B
- Method: Baking
- Cuisine: American
Keywords: rhubarb, coffee cake, almond, breakfast, dessert