Rhubarb Coffee Cake

5 from 1

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 Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: coffee cake recipe, coffee cake with rhubarb, rhubarb recipes

Servings: 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