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Almond Rhubarb Coffee Cake

Almond Rhubarb Coffee Cake

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Neris

Neris

This cake is sweet and almondy with rhubarb delectability.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
  2. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
  3. In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
  4. Bake for 30 to 35 minutes, or until the cake tests done.
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Reviews

Dessert Diva
110

Dessert Diva

6/4/2003

I work at a B & B. I decided to make this coffee cake because I was craving rhubarb. Well, am I ever thankful this made two cakes! I served only 4 guests but they each had two pieces! Unheard of, at least as far as sweets usually go. This was DELICIOUS and then some. Thank you for such a wonderful and easy recipe. I will definately be making this in the future. Of course, I may also be tempted to try it with raspberries or strawberries...

Marie C.
84

Marie C.

8/5/2005

We really enjoyed this cake. I used just 2 T oil and 5/8 c applesauce to reduce the fat and calorie count. I also replaced the vanilla with almond extract and added a few extra drops to the topping. I also baked in a sheet cake pan instead of rounds. No adjustment was needed on bake time.

Theresa
74

Theresa

5/23/2006

Like others I found this an easy cake to make and irresistible when cooked. I did change the almonds for walnuts as I love them also added 3 cups of rhubarb and an extra teaspoon of baking soda. Again like a lot of others I didnt put the nuts into the mix but only ontop and added extra. I also poured the mix into a 11 inch cake tin lined with greaseproof and baked for 45 mins it was perfect. Will use this time and again.

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