This Easy Rhubarb Coffee Cake is just the treat for summer mornings or evenings. Made with fresh rhubarb and topped with sliced almonds, it’s not too sweet and has a light, subtle almond flavor. Enjoy with coffee, tea, or a glass of milk!

More ways to enjoy rhubarb include our strawberry rhubarb pie and strawberry rhubarb crumble.

Easy Rhubarb Coffee Cake with Almonds

If you aren’t familiar with rhubarb or you’ve never cooked with it, get your feet wet with this Rhubarb Coffee Cake.

This is an easy recipe made with pantry staples, some fresh rhubarb, and sliced almonds. The tart rhubarb is complemented by a crunchy cinnamon-sugar and almond topping and there’s a light almond flavor throughout the cake that pairs so nicely with the rhubarb.

This makes a lovely dessert during the summer months when rhubarb is fresh and in season, especially since it’s not overly sweet. Enjoy a slice with a cup of coffee (or tea or milk) while relaxing on your porch!

Ingredients Needed

This easy coffee cake comes together with some pantry staples, fresh rhubarb, and sliced almonds.
(Scroll below to the printable recipe card for details and measurements.)

• All-purpose flour – Use the spoon and level technique for accurate measure.
• Granulated sugar – This is used in both the cake and the topping.
• Baking powder & baking soda – These both help to create the perfect level of rise in the coffee cake.
• Ground cinnamon – Adds a warm flavor to the cake and the topping.
• Unsalted butter – Be sure that it is cold. Cut into chunks.
• Almond milk – See below for notes on substitutions.
• Eggs – Provides richness and structure to the batter.
• Almond extract – Almond extract really adds a wonderful, subtle cherry flavor. I prefer it over vanilla in this cake, but if vanilla extract is all you have, it’s fine to use instead.
• Rhubarb – Diced into very small pieces.
• Almonds – Sliced, crushed almonds add a wonderful textural crunch to the topping.

Almond Substitutions

This is a very almond-centric cake made with almond milk, sliced almonds, and almond extract. I love the subtle, cherry-like flavor the almond gives to the cake and think it pairs very well with the rhubarb. However, you can use 1% regular milk, vanilla extract, and a different nut if you prefer. Just note that the final flavor will end up being quite different, especially if you substitute all three.

How to Make Rhubarb Coffee Cake

Here’s how to make this easy rhubarb dessert.
(Scroll below to the printable recipe card for details and measurements.)

1. Cut the butter into the dry ingredients. Whisk together the dry ingredients. Cut in the butter until the mixture forms into coarse crumbs.
2. Add the remaining ingredients. Whisk the almond milk, eggs, and almond extract in a separate bowl. Stir into the flour with a fork, until just moistened. Fold in the rhubarb. Transfer to a greased 9×13 baking pan.
3. Make the topping. Combine the topping ingredients and sprinkle over the batter.
4. Bake. Bake at 350F for 45 minutes, until a toothpick inserted near the center comes out clean.

Serving Suggestions

Rhubarb coffee cake should be served slightly warm or at room temperature. Cut it into squares (make sure to let it cool first!) and then enjoy with your coffee, tea, or a glass of cold almond milk.

Proper Storage

• Storing leftovers. Coffee cake can be stored for 3 to 4 days in an airtight container on the counter.
• To freeze. If you want to freeze it, wrap it tightly in plastic wrap and again in foil, and place in a freezer-safe sealed container. Freeze for up to 3 months and thaw on the counter.

More Breakfast Treats:

• Cinnamon-Streusel Coffee Cake
• Blueberry Puff Pastry Tart
• Lemon Blueberry Scones
• Ultimate Banana Bread
• Cheese Blintz
• Sufganiyot (Jelly Donuts)

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!