Almond Rhubarb Coffee Cake

This moist almond-rhubarb coffee cake topped with an almond streusel can be made with fresh or frozen rhubarb. Need to feed a crowd? It makes two 9-inch cakes.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 236 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 teaspoon salt
• 1 large egg
• 1 tablespoon butter, melted
• 2.5 cups all-purpose flour
• 0.33333334326744 cup white sugar
• 0.66666668653488 cup vegetable oil
• 1.5 cups packed brown sugar
• 0.5 cup sliced almonds
• 0.25 cup sliced almonds
• 1.5 cups rhubarb, chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Step 3

Make the batter: Combine flour, salt, and baking soda in a medium bowl.

Step 4

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.

Step 5

Make the topping: Mix melted butter and sugar together in a small bowl with a fork, then stir in almonds. Sprinkle over batter.