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Almond Rhubarb Coffee Cake

Rated as 4.59 out of 5 Stars

"This cake is sweet and almondy with rhubarb delectability."
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Ingredients

45 m servings 197 cals
Original recipe yields 24 servings (2 9-inch round cakes)

Directions

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  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.

Nutrition Facts


Per Serving: 197 calories; 8.6 g fat; 27.6 g carbohydrates; 2.6 g protein; 10 mg cholesterol; 164 mg sodium. Full nutrition

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Reviews

Read all reviews 133
  1. 160 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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! Unhear...

Most helpful critical review

Made exactly as written - easy enough but average coffee cake recipe. Will not make again.

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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! Unhear...

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 topp...

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....

This is a good basic coffeecake. I made a couple of changes: I used 2 1/2 cups of rhubarb and that seemed a good amt, I substituted unsweetened applesauce for half of the oil (worked great!), I ...

This was really good. I made a batch and a half and used one 9-in pan and one 11-inch deep dish pan. The bigger one took about an hour in the oven and came out perfect. The almonds were the b...

This is a good recipe for using all the rhubarb I have this year. I thought it just needed some tweaking. The adjustments I made are: use 1/2 tsp vanilla and 1/2 tsp almond, replace 1/2 the fl...

easy to make; if you want a definitive rhubarb tartness you may want to add more

Very tasty. Be sure to brown the slivered almonds in the oven before using them. I microwaved the rhubarb to soften it, and then squeezed out the water, before adding it to the recipe.

This is a very beautiful cake! I increased the rhubarb and topping as others have suggested. I took one cake into work and saved the other for home!