Almond Rhubarb Coffee Cake ~
Easy and rustic crumb cake studded with fresh rhubarb and sliced almonds.
Serve with a cup of tea or hot coffee.
Rhubarb Almond Crumb Cake
I like this rhubarb cake recipe because it yields a simple cake that’s easy to make and perfect for rhubarb season, which typically spans from early spring to early summer. In most regions of the U.S., peak availability occurs from April to June.
Ingredients for Rhubarb Almond Coffee Cake
You will need the following:
For the Cake:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup light brown sugar, packed
- 1/2 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 2 cups fresh rhubarb, chopped
- 1/4 cups almonds, sliced
For the Topping:
- 1/4 cup granulated sugar
- 1 tablespoon butter, softened
- 1/4 cup almonds, sliced
Ingredient Notes
- All-Purpose Flour – This general-purpose flour adds structure to the cake. For those wanting to make the cake gluten-free, almond flour can be used as a substitute for all-purpose flour, but expect a denser texture due to almond flour’s lack of gluten. Adjustments in moisture levels may also be necessary to achieve the desired consistency.
- Salt – Enhances flavor and balances sweetness.
- Baking Soda – The leavening agent that helps the cake rise.
- Light Brown Sugar – For a touch of sweetness. Dark brown sugar can also be used, although the cake’s appearance will be slightly darker.
- Unsweetened Almond Milk – Provides a subtle nutty flavor and moisture.
- Vegetable Oil – For moisture and richness. If preferred, coconut oil can be used as a substitute for vegetable oil in this recipe, although there will be a slight flavor difference.
- Sour Cream – Adds moisture without the use of eggs. I use Tofutti brand vegan sour cream for this recipe.
- Vanilla Extract – For a stronger almond flavor, try using almond extract.
- Fresh Rhubarb – Look for rhubarb stalks that are firm with vibrant color and avoid any that are wilted or have soft spots. Frozen rhubarb is not recommended for this recipe.
- Almonds – Sliced almonds are preferred because they’re thin enough that the light crunch doesn’t overwhelm the cake’s texture.
- Granulated Sugar – White sugar creates the base of the crunchy topping for the top of the cake.
- Butter – Softened butter is preferred over melted butter for making the topping nice and crumbly.
How to Make Almond Rhubarb Cake
STEP ONE: Preheat the oven to 350°F. Line a 9-inch round metal cake pan with a round of parchment paper or spray with flour-based non-stick spray.
STEP TWO: In a medium bowl, combine flour, salt, and baking soda. Set aside.
STEP THREE: In a large bowl, combine the brown sugar, almond milk, vegetable oil, sour cream, and vanilla extract using a hand mixer or stand mixer with a paddle attachment on low speed.
STEP FOUR: Gradually add the flour mixture until all the dry ingredients are fully incorporated into the wet ingredients, scraping down the sides of the bowl with an offset spatula as needed, to form a smooth batter.
STEP FIVE: Stir in the rhubarb and sliced almonds.
STEP SIX: Pour the batter into the prepared cake pan and set aside.
STEP SEVEN: Make the topping: In a small bowl, combine sugar, softened butter, and the remaining 1/4 cup of sliced almonds. Use our fingers to work into a crumbly mixture then sprinkle in an even layer over the top of the batter.
STEP EIGHT: Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
STEP NINE: Let the cake cool completely on a wire rack before serving. Serve at room temperature.
Quick Tip for Success
- Using a metal cake pan is essential for achieving the perfect texture. The efficient heat conduction of metal cake pans ensures even baking, resulting in a crunchy topping while preserving the cake’s fluffy texture.
Storage
- Store any leftover cake in an airtight container at room temperature.
More Recipes You’ll Love!
- Banana Bread Cake
- Fresh Cherry Crumble
- Apple Streusel Coffee Cake
- Vegan Blueberry Muffins
- Carrot Cake
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Almond Rhubarb Coffee Cake
Ingredients
For the Cake:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup light brown sugar packed
- 1/2 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 2 cups fresh rhubarb chopped
- 1/4 cups almonds sliced
For the Topping:
- 1/4 cup granulated sugar
- 1 tablespoon butter softened
- 1/4 cup almonds sliced
Instructions
- Preheat the oven to 350°F. Line a 9-inch round metal cake pan with a round of parchment paper or spray with flour-based non-stick spray.
- In a medium bowl, combine flour, salt, and baking soda. Set aside.
- In a large bowl, combine the brown sugar, almond milk, vegetable oil, sour cream, and vanilla extract using a hand mixer or stand mixer with a paddle attachment on low speed.
- Gradually add the flour mixture until all the dry ingredients are fully incorporated into the wet ingredients, scraping down the sides of the bowl with an offset spatula as needed, to form a smooth batter.
- Stir in the rhubarb and sliced almonds.
- Pour the batter into the prepared cake pan and set aside.
- Make the topping: In a small bowl, combine sugar, softened butter, and the remaining 1/4 cup of sliced almonds. Use our fingers to work into a crumbly mixture then sprinkle in an even layer over the top of the batter.
- Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool completely on a wire rack before serving. Serve at room temperature.
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