Almond Rhubarb Coffee Cake

This almond rhubarb coffee cake is deliciously sweet and moist. Topped with an almond streusel, it can be made with fresh or frozen rhubarb.

• 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

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

Step 2

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

Step 3

Combine flour, salt, and baking soda together in a medium bowl.

Step 4

Beat brown sugar, oil, egg, and vanilla with an electric mixer in a large bowl until smooth. Add flour mixture and milk, alternately, until combined. Stir in rhubarb and 1/2 cup almonds until incorporated. Pour into the prepared pans.

Step 5

Mix white sugar and melted butter together with a fork in a small bowl; stir in 1/4 cup almonds, then sprinkle over batter.