Almond Rhubarb Coffee Cake


This almond-rhubarb coffee cake is sweet and moist with a yummy streusel topping.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
2 9-inch round coffee cakes


Cake Batter:

  • 2 ½ cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 ½ cups packed brown sugar

  • cup vegetable oil

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup milk

  • 1 ½ cups rhubarb, chopped

  • ½ cup sliced almonds

Streusel Topping:

  • cup white sugar

  • 1 tablespoon butter, melted

  • ¼ cup sliced almonds


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

  2. Make the batter: Combine flour, salt, and baking soda in a medium bowl.

  3. Beat brown sugar, oil, egg, and vanilla in a large bowl with an electric mixer until smooth. Gradually mix in dry ingredients alternating with milk until well combined. Stir in rhubarb and almonds until incorporated. Pour into the prepared pans.

  4. Make the topping: Mix melted butter and sugar together in a small bowl with a fork, then stir in almonds. Sprinkle over batter.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Nutrition Facts (per serving)

236 Calories
10g Fat
33g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 236
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 12mg 4%
Sodium 178mg 8%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Protein 3g
Vitamin C 1mg 4%
Calcium 49mg 4%
Iron 1mg 5%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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