This Easy Rhubarb Coffee Cake is the perfect morning treat or dessert for summer 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!
Prep Time: 15mins
Cook Time: 45mins
Total Time: 1hr
For the Cake
2cupsall-purpose flour, spooned and leveled
1 1/2teaspoonsbaking powder
1/2cupcold unsalted butter, cut into cubes
1 1/2cupsdiced rhubarb(it should be diced very small)
For the Topping
1/2cupsliced almonds, crushed
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan; set aside.
In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
In a medium bowl whisk together the almond milk, eggs, and almond extract. Add to the flour mixture; using a fork, stir just until moistened.
Gently fold rhubarb into the batter.
Pour batter into prepared pan and spread out evenly.
Make the topping by combining the 1/3 cup sugar, cinnamon, and sliced almonds. Sprinkle evenly over batter.
Bake for about 45 minutes or until a toothpick inserted near center comes out clean.
Cool completely, cut into squares, and enjoy with a cup of coffee or almond milk!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Keyword: coffee cake recipe, coffee cake with rhubarb, rhubarb recipes