Name: Almond Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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 (for streusel topping); 1 tablespoon butter, melted (for streusel topping); ¼ cup sliced almonds (for streusel topping)

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Almond Rhubarb Coffee Cake

Almond Rhubarb Coffee Cake is a delightful dish that combines the tartness of rhubarb with the sweetness of a moist cake, all topped with a crunchy almond streusel. The moment you cut into this cake, you’ll experience the tender crumb and the uplifting aroma wafting through your kitchen, promising a treat that’s both comforting and invigorating. This recipe is perfect for a cozy breakfast, a delightful afternoon snack, or as a charming addition to any gathering. It’s worth making for its unique flavors that dance on your palate and because it’s incredibly easy to prepare — a true crowd-pleaser!

Why You’ll Love This Recipe

There are countless reasons to adore this Almond Rhubarb Coffee Cake. First, the preparation is a breeze; with easy-to-follow steps, even beginner bakers will shine in the kitchen. It’s a family-friendly recipe that invites everyone to participate, making those baking moments together memorable. This cake can be prepared quickly, making it ideal for a last-minute treat or an after-school snack when the kids are craving something delightful. Best of all, the cake features minimal ingredients that you likely already have on hand, ensuring convenience without sacrificing flavor!

Ingredients for Almond Rhubarb Coffee Cake

2 ½ cups all-purpose flour: A soft base that provides structure to your cake.
1 teaspoon salt: Enhances the flavors and balances the sweetness.
1 teaspoon baking soda: Helps the cake rise beautifully.
1 ½ cups packed brown sugar: Adds depth and richness.
⅔ cup vegetable oil: Keeps the cake moist and tender.
1 large egg: Binds the ingredients together and enriches the texture.
1 teaspoon vanilla extract: Infuses the cake with warm, inviting flavor.
1 cup milk: Creates a lovely crumb and enhances moisture.
1 ½ cups rhubarb, chopped: The star ingredient; its tartness pairs perfectly with sweet.
½ cup sliced almonds: Adds a lovely crunch and nutty flavor.
⅓ cup white sugar (for streusel topping): Sweetens the crunchy topping.
1 tablespoon butter, melted (for streusel topping): Binds the streusel together; gives richness.
¼ cup sliced almonds (for streusel topping): Extra crunch to finish off the cake.

Step-by-Step Directions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure easy removal.
In a large mixing bowl, combine flour, salt, and baking soda. This forms the dry mix, setting the stage for your moist cake. In another bowl, whisk brown sugar, vegetable oil, egg, and vanilla extract until smooth and creamy, ensuring all ingredients are well incorporated.
Gradually mix the dry ingredients into the wet ingredients, alternating with milk. This technique creates a smooth, fluffy batter. Once combined, fold in the rhubarb and half of the sliced almonds. Carefully spread this mixture into the prepared baking pan, making sure it’s even.
To make the streusel topping, mix white sugar, melted butter, and the remaining sliced almonds together until it resembles damp sand. Sprinkle this streusel generously on top of the batter, adding that delightful crunch.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before slicing into squares or rectangles, which makes for easy serving.

Tips & Tricks

If you’re looking to elevate your Almond Rhubarb Coffee Cake, consider adding a pinch of nutmeg or cinnamon to the batter for an extra layer of warmth. You can also swap out half of the all-purpose flour for almond flour for added richness and a slightly nuttier flavor. Another chef’s secret is to let the rhubarb macerate in sugar for about 15 minutes before adding it to the batter; this will sweeten the rhubarb and enhance its natural juices, making for a more flavorful cake.

Serving Suggestions & Pairings

This Almond Rhubarb Coffee Cake is perfect when enjoyed warm, straight from the oven. For added indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of freshly brewed coffee or a soothing herbal tea — perfect for afternoon gatherings or a peaceful morning ritual. For an extra touch, dust with powdered sugar just before serving for a delightful presentation.

Nutritional Information

Each serving of this Almond Rhubarb Coffee Cake contains approximately 350 calories. It’s rich in carbohydrates, making it a perfect energy booster. While it’s not overly indulgent, it remains a treat, so enjoy mindfully. If you are watching your sugar intake, consider reducing the sugar in the recipe or using a natural sweetener as a healthier alternative.

Storing Tips & Variations for Almond Rhubarb Coffee Cake

This coffee cake can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze the cake wrapped tightly in plastic wrap, then aluminum foil, which will maintain its flavor and texture for up to three months. If you want to reheat it, simply pop a slice in the microwave for a few seconds. Consider using other fruits like berries or bananas instead of rhubarb for a twist on this classic recipe; the result is just as delightful!

Conclusion for Almond Rhubarb Coffee Cake

Don’t wait any longer; try making this Almond Rhubarb Coffee Cake today! Its vibrant flavors and delightful textures will surely win over the hearts of your loved ones — and they’ll be asking for seconds!

FAQs

Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works well; just ensure it’s thawed and drained of excess moisture before using.
What if I don’t have almonds?
If almonds aren’t available, feel free to substitute with any nut of your choice, such as pecans or walnuts, or simply omit them for a nut-free version.
Can I make it gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add some for the right texture.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs attached, it’s done.
Can this cake be topped with frosting?
While this cake shines on its own, if you want to add frosting, consider a light cream cheese frosting for a delicious twist!

With this comprehensive guide to Almond Rhubarb Coffee Cake, you’re well on your way to creating a bake that’s not only tasty but also full of wonderful memories and delightful moments. Enjoy!

Almond Rhubarb Coffee Cake

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Author: eliana-quinn
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful dish that combines the tartness of rhubarb with the sweetness of a moist cake, topped with a crunchy almond streusel.

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large mixing bowl, combine flour, salt, and baking soda.
In another bowl, whisk brown sugar, vegetable oil, egg, and vanilla extract until smooth and creamy.
Gradually mix the dry ingredients into the wet ingredients, alternating with milk.
Fold in the rhubarb and half of the sliced almonds.
Spread the mixture into the prepared baking pan.
To make the streusel topping, mix white sugar, melted butter, and the remaining sliced almonds.
Sprinkle the streusel on top of the batter.
Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool before slicing and serving.