Rhubarb Coffee Cake
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!
Servings: 12 servings
Ingredients
For the Cake
- 2 cups all-purpose flour , spooned and leveled
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter , cut into cubes
- 1 cup almond milk
- 2 large eggs
- 1 teaspoon almond extract
- 1 1/2 cups diced rhubarb (it should be diced very small)
For the Topping
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup sliced almonds , crushed
Instructions
- 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!
Nutrition
Calories: 338kcal · Carbohydrates: 57g · Protein: 4g · Fat: 11g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.3g · Cholesterol: 48mg · Sodium: 86mg · Potassium: 164mg · Fiber: 2g · Sugar: 39g · Vitamin A: 292IU · Vitamin C: 1mg · Calcium: 84mg · Iron: 1mg