Almond Rhubarb Coffee Cake

 

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…

 

 

Very moist and sweet! My husband accidentally bought cane sugar instead of brown sugar, but it tasted just fine. I also put did 1/2 white flour and 1/2 whole wheat. I also added a touch of cinnamon. All in all it was very delicious.

Great recipe, I did tweak it for a more Scandanavian twist since I was preparing it for a “fika” which is a Swedish traditional coffee break with friends. To the base recipe I added 1/4 tsp cardamom and a dash of nutmeg in with the dry ingredients plus 1 tsp of orange zest with the wet ingredients. Wonderful! I would make it again.

I made this tonight and both my husband and I loved it. I probably had double the amount of rhubarb. I used the almonds in the cake, but didn’t have any left so used hazelnuts for the topping. Delicious! I also used Almond Milk, as well as 1/2 coconut oil and half applesauce. Moist and delicious. I put one cake in the freezer; hopefully it will still taste delicious when I use it.

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Ingredients:

1 1/2 cups packed brown sugar
2/3 cup vegetable oil
egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds.

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
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.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.

 

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