Description
This Almond Rhubarb Coffee Cake is a delightful treat with a perfect balance of sweetness and tartness. The moist cake is studded with juicy rhubarb pieces and topped with a crunchy almond streusel.
Ingredients
– 2 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 1/2 cups packed brown sugar
– 2/3 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup milk
– 1 1/2 cups rhubarb, chopped
– 1/2 cup sliced almonds
Streusel Topping:
– 1/3 cup white sugar
– 1 tablespoon butter, melted
– 1/4 cup sliced almonds
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, mix together flour, salt, and baking soda. In a separate bowl, beat together brown sugar, oil, egg, and vanilla. Stir in the milk.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the rhubarb and sliced almonds.
4. Pour the batter into the prepared baking dish. In a small bowl, combine white sugar, melted butter, and sliced almonds for the streusel topping. Sprinkle over the batter.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Notes
1. For a twist, try adding a teaspoon of cinnamon to the streusel topping for extra flavor.
2. You can substitute rhubarb with other fruits like strawberries or apples for a different variation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg